catskill strong cannabis shortbread
AN HEIRLOOM RECIPE STRAIGHT FROM BECCA’S HIPPY ROOTS
Cannabis Shortbread is the gift that keeps on giving.
This is an old family recipe for indescribably delicious cannabis shortbreads. They are bar none my favorite treat whenever I go up to the Catskills. They can be made quite strong or not so strong. It’s up to you, but be careful, you will definitely want to eat more than one!
This recipe makes for amazing gifts during the holiday season – or whenever – as they stay fresh for quite a while, and freeze well. When was the last time you surprised that special person in your life with homemade shortbread?
These shortbreads pair beautifully with a cup of tea or a glass of dessert wine. They are also delicious out under the open sky! Simply the best tasting canna-cookie out there!
You can make your own hemp ghee using my easy recipe.
Some recipe hints and suggestions:
Shortbread is not something you can whip up in minutes, so be sure to plan in advance. This recipe makes a lot, however, so all your hard work will leave you set for a while.
This recipe is QUITE STRONG in the cannabis department. To make it less so, just replace a portion of the hemp ghee with regular ghee.
The long cooking time, at low temperature will actually make your THC and/or CBD stronger, so go easy on the dosing with this recipe.
Make sure you cut the dough into the number of doses you desire BEFORE baking. The shortbread is difficult to cut with any kind of precision after it’s cooked.
Once cooked, you can freeze these in a resealable bag. They defrost in minutes on the counter and will last for up to a year when frozen.
Please be responsible and make sure everyone eating this shortbread, or any food made with canna ghee knows that they are eating cannabis. Surprises are not always fun when it comes to eating THC.
CATSKILLS MARIJUANA SHORTBREAD
WHAT YOU WILL NEED
INGREDIENTS:
33g / 1.5 cups hemp ghee (hemp-infused clarified butter) at room temperature
150g / ¾ cups sugar
1 teaspoon salt
420g / 3½ cups flour
24cl / ½ cup ice water
1 teaspoon vanilla extract
Only 4 ingredients needed to make this incredible cookie!
KITCHEN STUFF:
A large cookie sheet
Wax Paper
Parchment Paper
Fork or potato masher
A wooden spoon or rubber spatula
A large mixing bowl
A small mixing bowl
A big straight knife or pastry cutter
A rolling pin
COOKING INSTRUCTIONS
In a large bowl, cream together your hemp ghee and sugar. (Note: you can substitute in a quantity of regular ghee for a part of the hemp ghee if you would like to make this recipe less intense- which would allow you to make your shortbread pieces bigger!)
In a smaller bowl mix your flour and salt.
Add the two bowls together, start mixing and slowly incorporate your water and vanilla, as well.
Form a big ball.
Cut your ball in half. (This is immensely satisfying!) Set one half aside, and place the other half, cut side down, on a pieces of wax paper. Cover with another piece of wax paper and press it down into “a good shape” (rectangle-ish).
Using the rolling pin, rolling over the wax paper, roll the dough until it is ½ inch thick. Repair any cracked edges by pinching and smoothing with your fingers. Try to make the dough vaguely rectangular but don’t get stressed out about it.
Vaguely rectangular is fine. No need to get crazy.
Repeat with the second dough hemisphere.
Refrigerate the two pieces of dough on the same cookie sheet (still covered in wax paper) for 4-5 hours minimum, or even overnight.
When you’re ready to bake, preheat your oven to 300°F / 150°C. (If your oven can do lower, unlike mine, 250°F / 120°C is an even better cooking temperature!)
Take out your dough and let it warm up for 15 minutes.
Using a sharp, straight knife or better yet, a dough cutter, slice your dough into 1 inch / 2.5 cm wide strips lengthwise. Do the same in the other direction, leaving you with square shapes. (You can make these bigger if you have subbed out some of the hemp ghee for un-infused ghee.)
Making even pieces is important for dosing.
There is no need to pierce the dough like some traditional shortbread recipes call for. There should also be no need to seriously separate the pieces before baking.
Cook them for 1.5 hours. (If you went with the lower temperature, add 1 hour to your cooking.) Be cautious that your oven does not run hot, and check your shortbread at 1 hour. The breads should be very slightly golden, and only a tiny bit puffy.
Let cool on a rack before stuffing one in your mouth.
The weird corner pieces are mini-doses for the chef!
Makes approximately 90 pieces.
SERVING SIZE:
One square.
No seconds unless you’re one of those people who has to go there.
