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50克 无盐牛油
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! G; |6 h5 O) k- t& _1 M! E3小勺 枫糖浆
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100克 低筋粉
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1 e* _& y6 t& H1 H; w5 r* Q; w0 v1 C1/3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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3 B. n; t; _8 o: d, ]. e1/4小勺 肉桂粉
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2小勺 砂糖
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南瓜籽
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. l) T- m3 q! T$ R) H0 h50 g Unsalted butter
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- B( l& }0 r. q3 tsp Mapel syrup
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& Z# Z+ Y# P2 |/ }- e( W. E5 F" ~100 g Cake flour
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: t: ^1 I5 w, g# {% E1/3 tsp Baking powder
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1/2 tsp Baking soda
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8 B3 |0 G/ X. q8 r* D1 tsp Ground ginger
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+ x% w( S3 O* r4 O1/4 tsp Ground cinnamon
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# S q W: E+ l4 D+ {3 N2 tsp Sugar
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4 T; B; S! n- e* cPumpkin seeds
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/ |! u3 y8 A% q( r; N" a1. 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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$ X+ h* Z5 A/ o1 c9 G# u1 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。
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/ j) n% |% r6 c! xTake 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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1 \3 @1 M: ]8 v, T3. 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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" k7 H: Z- N- _+ u3 eFlatten 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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