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8 T1 `6 w* B; L& v7 h50克 无盐牛油
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. \6 F9 n9 H2 j. `, n+ B3小勺 枫糖浆
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100克 低筋粉
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. q6 C! \4 M) Z2 [/ J. t1/3小勺 烤粉
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1/2小勺 小苏打
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1小勺 姜粉
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- S8 F$ }( b# S5 o3 b9 G1/4小勺 肉桂粉
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# ]* \! K- I- I; o/ F2小勺 砂糖
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南瓜籽
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( v, T* M6 ^8 H. G50 g Unsalted butter
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100 g Cake flour
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1/3 tsp Baking powder
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8 T7 w! c5 F, R& O) j1/2 tsp Baking soda
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% }* G, C9 |: V2 G& H1 tsp Ground ginger
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1/4 tsp Ground cinnamon
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5 i) S1 @0 ]( ~& V8 V* k7 ^- r2 tsp Sugar
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Pumpkin seeds
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8 E6 E8 r- F7 P2 u, t) E* v1. 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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Melt 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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2. 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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; N, H& X" A3 ^- qTake 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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& G- Y( y; w3 r! i2 C7 N3. 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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1 Q6 c; V: [: F- G8 n# K$ u }2 J0 zFlatten 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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