2 M2 _6 ]& M% L- q# O( a
. H, F9 x7 `6 R2 ~. b O H* |1 o
% ~8 W0 R. R7 \) m; v' [2 k: |. L; u8 C2 s9 J
50克 无盐牛油
* ^% E% ~ C: g0 O; ~ n+ q% J
4 d, o0 n9 R9 o* u- [$ k3小勺 枫糖浆
0 l9 [1 O6 Z! \. c( C; H/ g) A# X6 z7 K% X" t& r
100克 低筋粉
6 T% _! t- S( A x$ J& A, k
; W8 `: Y$ A: q& r% ]
1/3小勺 烤粉
: p) [ [7 I- V& \2 F
% a& R" Q; j% Z6 d
1/2小勺 小苏打
8 v8 O9 L9 d; Y. X7 q' z, z
& `( j0 g$ s8 S1小勺 姜粉
) W4 z- V9 x# q. h5 U! y! k
; K, t9 K+ G3 C; \# p. B
1/4小勺 肉桂粉
$ n1 A. K' a% `
V" F8 {9 |+ p3 A _" T6 N: v2小勺 砂糖
7 |7 V# n# q9 G0 v* \$ o
$ J; p4 F1 ?( m6 a! [7 ] _5 L南瓜籽
' T7 \- l) e3 q. F$ p2 v: P
. G$ A3 l# n6 P8 L50 g Unsalted butter
. v- a$ U+ p' m1 e
4 S$ J+ X8 ~/ u# ]! @3 tsp Mapel syrup
& k% ~7 b* G1 b- _4 s" W: u' ]& ], | N: S
100 g Cake flour
+ T2 T" s' {+ k0 H
% R3 ?' Z z- ?3 s9 W, \4 G1/3 tsp Baking powder
0 ?" L5 u# O% b/ }# x' `
3 O! T9 x/ s: X k! x
1/2 tsp Baking soda
, }" c% M9 O, i7 K0 D
7 R% m: P/ }1 Q, c- b0 Q
1 tsp Ground ginger
1 z/ w$ B) J* E3 ?/ C
3 W N' k# Y8 r1/4 tsp Ground cinnamon
2 x& Z- V' e) o$ o" ^
7 }$ p) W* p# I0 N; [
2 tsp Sugar
7 {, E" X$ {, c+ n6 U1 K9 Q6 N2 s0 r6 ~; W' A% R n
Pumpkin seeds
! d- j8 l: q, M% `8 u( _3 y( n9 g* Z" M$ c
7 G8 a* {0 i( p9 b3 C' e4 j5 [' [/ e0 ?
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。
7 C" Q( f9 l. k( y7 l
: L q) f' Y5 @5 x" K. J4 {) V
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.
) T2 ^4 ~4 p" j$ E- K, z8 W5 b1 A4 U) f0 s q$ v
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。
" x! |9 j0 L D0 Z9 w0 P2 K
- Q: u3 {0 R8 ~6 B( d+ ETake 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.
) B& a+ q/ K9 d
1 J5 l( C. V% x: A2 c3. 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。
, k" A) c# r7 F5 [9 }8 @
, }" `$ w; l$ _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.
* l- p) y- M, S! u
8 t' v/ a2 W9 M
0 U+ P( y) \) V; _7 N! L6 @( C6 A) D, p2 }
' _2 P3 g4 C5 F) n+ d4 [
% x. \5 I7 m; [1 R