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* ?; L1 F3 C/ i50克 无盐牛油
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3小勺 枫糖浆
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; o9 @3 D# i2 w- D, {+ _100克 低筋粉
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) G. Y4 W$ C# w2 A; F1/3小勺 烤粉
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5 p8 b9 u. P8 o8 L2 O1 N" `1/2小勺 小苏打
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1小勺 姜粉
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1/4小勺 肉桂粉
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7 T/ S: Y( C5 V7 i) h) T2 j2小勺 砂糖
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南瓜籽
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I4 n! L n; D) u4 `50 g Unsalted butter
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3 tsp Mapel syrup
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1 D$ s! Z+ d& l+ x0 |) g( {0 z100 g Cake flour
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/ U$ L5 f8 u2 p1 {7 {: Q5 C, A. s! |1/3 tsp Baking powder
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4 n3 @1 i/ S0 Z. `: X1/2 tsp Baking soda
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" I4 P1 E! |0 O/ S9 ?5 u* v' h1 tsp Ground ginger
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1/4 tsp Ground cinnamon
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2 tsp Sugar
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Pumpkin seeds
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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 b4 ]6 z# c! w. yMelt 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.
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; U( i# @2 c) R- u3 C8 o8 @* f2. 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。
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/ P# O! r! i6 b0 L' {% TTake 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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' i! Q6 P; M1 z4 [; ?; n7 Y- H3. 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。
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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.
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