姜味枫糖曲奇

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50克 无盐牛油
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: Z1 z4 V7 G8 Y3小勺 枫糖浆
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100克 低筋粉
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1/3小勺 烤粉 + t6 ~3 v  ~# ~- p; w$ h
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1/2小勺 小苏打 : g& w$ @- ^$ ~+ R  [) ?( i. y7 Y

1 ~5 T) N! e7 }1小勺 姜粉
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1/4小勺 肉桂粉 , m+ c) }+ f1 {: _; d8 D3 Z" Y* l
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2小勺 砂糖   r4 ], A6 J7 I" \0 g

! H0 n; r0 z0 m5 k& I0 I" F) ]南瓜籽
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* \/ g9 l, y1 {# P4 p9 l- E50 g Unsalted butter 1 e5 h; S, h6 g9 D- S, [0 A0 p
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3 tsp Mapel syrup 4 R$ {, b- z) Y6 R+ H

9 z% e7 i# }- n9 E3 p7 n& ]100 g Cake flour
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, ^. ?5 h5 o! O/ y  a1/3 tsp Baking powder
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3 w- ], A; L- q/ \/ d1/2 tsp Baking soda 7 F! [1 p& G) U* n9 d' c! R/ L5 L% Z

+ Y2 z" ^+ {1 B2 G0 E9 t/ y1 tsp Ground ginger % V( e- [$ g' X( c  ^& F# y
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1/4 tsp Ground cinnamon # [  j% M7 c. v  ]& x! l
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2 tsp Sugar : I: d( O6 C1 r9 b7 p2 R: o

. C  }% q: U- T2 p3 B& ^: x6 X9 yPumpkin seeds ) }& t# I2 z  B1 L

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1. 低火融化牛油，勺入枫糖浆混合，离火。把面粉，姜粉，小苏打，烤粉和砂糖混合在盆里。将牛油糖浆倒入。混合成团。面团不会太湿且匀滑。
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, r% I) {5 z/ g/ g% JMelt the butter in a pan over a low heat. Spoon the syrup into the mixture and remove from the heat. Put the flour, ginger, cinnamon, baking soda, baking powder and sugar in a mixing bowl. Pour the butter and syrup mixture over it. Combine the ingredients, mixing them well to form a smooth, not too wet paste. # R; R' V/ \  K/ x

# X2 H+ l' f0 b* O( R; g2. 用小勺勺起揉成小球状放到抹油烤纸上，留出些许间距，烘焙中饼干会少许膨胀。 ( ^5 B4 U0 Q9 Q. M0 C1 |2 q
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Take teaspooons of the mixture and form into small balls. Place on a greased baking sheet, spacing them apart to allow for the mixture to spread during baking.
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3. 将南瓜籽轻压扁小球，入预热190C/375F烤箱烘焙10分钟左右直到金黄。稍凉后移至架上完全晾凉。 + f3 s3 d0 P, E( L( g6 k. J
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Flatten slightly and place a pumpkin seed in the centre of each biscuit. Bake in a preheated 190C/375F oven for 10 minutes, until lightly golden brown, leave to cool, then transfer to a cooling rack. 6 |" |4 S+ s0 H; C+ c% Z3 H" g8 `

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