Posted on April 3, 2018 in Desserts, Snacks
The recipe includes three steps. In the first step you will make high potency clarified butter with an absolutely new method.THC is decarboxylated and extracted into clarified butter oil yielding the highest potency for the Cannabis Infused Chocolate and Marijuana Shortbread Cookies. For the cannabis butter you’ll require.
- 3 and ½ grams high grade ground marijuana flowers
- 2 sticks or 1 cup of unsalted butter
- You can use either the five piece extraction tool kit
- Thick bottom pan
- Wire strainer
- Metal spoon
- Candid Thermometer
- Cheese cloth
- Heatproof container
Place the heavy bottomed pan over medium heat. Cube up the butter and place it in the pan. Once it foams skim off the milk fat. Take the pan off the heat and pour the melted butter through 4 layers of the cheese cloth into a heat resistant container. Strain the butter to remove as much milk fat as possible. Clean the heavy bottomed pan before pouring back the butter into it. Attach the candid kitchen thermometer into the pan without touching the bottom and place the strained butter back on heat till the temperature reaches 250°C. Keep heating skimping off the milk fat that forms with a spoon till it is clear. Make sure the temperature does not go beyond 250°C by taking off the pan from the heat if required. Once it is clarified fully and is no longer cloudy mix in the marijuana. Keep the heat is steady and stir with metal spoon. This will give you head high effects because of the decarboxylation. Monitor it even if you have set the timer for 27 minutes for incase the butter stops bubbling then you know the marijuana butter is ready as it has decarboxylated. Remove from heat and strain through a metal strainer into a container. It will be rich warm amber brown. Allow the butter to stand at room temperature till it solidifies.
Short Bread chocolate Cookies
- 8 Tablespoon Canna butter
- 1cup flour
- ¼ teaspoon salt
- ¼ teaspoon vanilla bean extract
- ¼ cup confectionery sugar
- ½ cup sweet chocolate chips
- 2 medium Mixing bowls
- Hand mixer
- Metal spoon
- Plastic wrap
- Butter paper
- Biscuit tray
- 2 inch cookie cutter
- Double boiler
Set aside two tablespoons of the marijuana butter for the chocolate sauce. Place the flour and salt in a mixing bowl, sift and set aside.
In another mixing bowl place the remaining canna butter and whisk at high speed with hand mixer till light and fluffy.Color lightens as air is whipped into it. Now add the powdered sugar and mix at medium speed till combined thoroughly. Next add pure vanilla bean extract and continue to beat. Add one cup of flour and mix with the spoon first so it doesn’t fly out and then beat with the hand mixer till it begins to crumble. When you continue to beat it will become soft. Once it becomes pliable, form into a ball and place on the plastic wrap. Roll it out into an 8 inch disc and put into the fridge for two hours till it is nice and chilled. After two hours remove the dough from the plastic wrap and roll it on a nicely floured surface with a floured rolling pin to about ¼ inch thickness. Now use the cookie cutter to cut out the cookies. You’ll get at least 15 cookies. Place the cookies on a tray and put in the refrigerator for another half hour
Preheat oven to 325°C. Place the cookies on a tray inside the oven and bake for 15 minutes till the edges begin to brown. Remove them and place on a wire cooling rack.
While they are cooling take a double boiler and place on the stove. Heat water in the pan bottom and place the chocolate chips and marijuana on the top pan. Stir well till the chocolate and butter are melted and mixed thoroughly. It will take about 10 minutes to make the sauce. Then remove from the heat and place aside. Now spread some powdered sugar on half the cooled cookies. Dip the remaining cookies into the chocolate sauce one by one and cool. If you have any sauce left over, pour it into candy moulds and you can have some chocolate candy too as bonus! Enjoy but make sure you don’t eat all in one go!