{"id":612,"date":"2009-10-05T10:46:01","date_gmt":"2009-10-05T08:46:01","guid":{"rendered":"http:\/\/www.epicuria.fr\/?p=612"},"modified":"2009-10-05T10:46:01","modified_gmt":"2009-10-05T08:46:01","slug":"biscuits-au-potiron","status":"publish","type":"post","link":"http:\/\/www.epicuria.fr\/index.php\/2009\/10\/05\/612-biscuits-au-potiron\/","title":{"rendered":"Biscuits au potiron"},"content":{"rendered":"

Les bords sont croquants, l’int\u00e9rieur est bien moelleux. C’est d\u00e9licieux et facile \u00e0 pr\u00e9parer !<\/p>\n

Ingr\u00e9dients<\/strong><\/p>\n

350gr de potiron cru et r\u00e2p\u00e9
\n125gr de beurre fondu
\n200gr de sucre roux
\n2 \u0153ufs
\n300gr de farine avec poudre levante incorpor\u00e9e
\n100gr de raisins secs
\n100gr de p\u00e9pites de chocolat
\n1\/2 c \u00e0 c de cannelle
\n1\/2 c \u00e0 c de vanille en poudre<\/p>\n

\"biscuits-au-potiron\"<\/p>\n

Pr\u00e9paration<\/strong>
\n1.Pr\u00e9chauffer le four \u00e0 180\u00b0C.
\n2.M\u00e9langer le beurre avec le sucre.
\n3.Ajouter les \u0153ufs, la vanille, la cannelle et le potiron \u00e9goutt\u00e9.
\n4.Incorporer la farine.
\n5.Une fois le tout bien m\u00e9lang\u00e9, mettre les raisins et les p\u00e9pites de chocolat.
\n6.Sur une plaque recouverte de papier cuisson, faire des petits tas de la taille d’une noix \u00e0 l’aide d’une cuill\u00e8re et ensuite les espacer.
\n7.Enfourner pour 15 minutes.
\n8.A la sortie du four, mettre les biscuits sur une grille et les laisser refroidir.<\/p>\n","protected":false},"excerpt":{"rendered":"

C’est d\u00e9licieux et facile \u00e0 pr\u00e9parer !<\/p>\n","protected":false},"author":18,"featured_media":2960,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,5],"tags":[23,221],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/10\/biscuits-au-potiron.jpg?fit=300%2C400","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":917,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/12\/01\/917-gateau-aux-pommes-a-la-cannelle\/","url_meta":{"origin":612,"position":0},"title":"G\u00e2teau aux pommes \u00e0 la cannelle","date":"1 d\u00e9cembre 2009","format":false,"excerpt":"Les saveurs de No\u00ebl.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/12\/gateau-aux-pommes-a-la-cannelle-1.jpg?fit=500%2C460&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2184,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/10\/28\/2184-pain-depices-au-potiron\/","url_meta":{"origin":612,"position":1},"title":"Pain d’\u00e9pices au potiron","date":"28 octobre 2010","format":false,"excerpt":"Ce qui est bien avec le potiron, c'est qu'il se plie \u00e0 toutes les fantaisies : sucr\u00e9 ou sal\u00e9, tout lui convient et il se marie \u00e0 merveille \u00e0 plein d'\u00e9pices. 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