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姜味枫糖曲奇

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姜味枫糖曲奇

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50克 无盐牛油 1 T. F: k1 S1 Q7 ]8 F( P

3 W3 L: d( E" r6 _/ @3小勺 枫糖浆
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1 W5 ?% F% a7 X4 g100克 低筋粉 7 J9 B8 j; G' B

' P, L: E; E( y! l' r1/3小勺 烤粉 5 E0 S$ A: I0 j$ Q4 ?7 f! e: s
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1/2小勺 小苏打 0 H, {  w% _# q) o
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1小勺 姜粉 + T2 {% x+ k) E

6 l7 C, C9 ]' Q1/4小勺 肉桂粉
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1 P8 [6 S9 }) G, s2小勺 砂糖
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南瓜籽 ! d  u/ `8 L! {$ ]1 T3 Z/ s
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50 g Unsalted butter 4 N3 c* L' n  c% \$ g

% x4 u% Q% `. Y/ D3 tsp Mapel syrup
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100 g Cake flour ' [) r0 u4 d3 m$ ?

4 ]9 N4 [/ V% T8 B, t- C$ ~5 O# v1/3 tsp Baking powder / ]( B1 e7 I- t+ W5 ^' w

# w. }) ?7 _1 u/ D5 |1/2 tsp Baking soda 9 V* ^/ S$ a3 T, h0 B5 D5 u

( \  }4 p- g3 @5 b4 ~# z4 D1 tsp Ground ginger , F, U: Y7 A# ~' `4 Y1 y/ q5 N

. ^9 Y2 n2 C' L& s1/4 tsp Ground cinnamon 9 e- |  H6 v) f0 Y5 H0 ~' K

' n7 T+ J/ u4 i, ^2 tsp Sugar
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Pumpkin seeds
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! ~* q, \0 W3 u* `+ G* |, K1. 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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: z1 ]  z! ?5 U- ^  v0 y+ i& N2. 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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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. ; ~3 J1 Y+ j% O' K! C

. q7 ^: P6 |. J: z, N" k$ Z3. 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。 1 X& a8 A# h* Y$ P
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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.   {- A) {2 m8 s8 R9 I; l* J2 c6 H1 Q
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点此感谢支持作者!本贴共获得感谢 X 2
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