Shortbread recipe
Introduction
I love shortbread, it’s one of my favourite types of biscuit. This recipe produces a delicious crumbly shortbread which goes well with a lovely cup of tea.
This recipe uses canna-butter, which you can find a recipe for >here<.
Ingredients
- 150g plain flour.
- 100g canna-butter, chilled and cubed.
- 50g Caster sugar (and a tablespoon full for sprinkling)
Instructions
- Put the flour, butter and sugar into a mixing bowl.
- Combine the ingredients with your hands until it looks like breadcrumbs.
- Squeeze the crumbs together to make dough.
- Sprinkle some flour on a chopping board.
- Using a rolling pin, roll out the dough until it is 0.5cm thick.
- Cut the dough into fingers.
- Place on a baking tray lined with grease proof paper.
- Use a fork to create indentations on the top and sprinkle on the extra sugar.
- Place in a fridge to chill for 20 minutes.
- Pre heat oven to 170°C/150°C if Fan assisted/Gas mark 3
- Bake in the preheated oven for 15 to 20 minutes until the biscuits are golden brown.
- Leave to cool for ten minutes before eating.
Important!
The potency of these shortbreads will depend on the strength of your cannabis-infused butter. Start with a small serving to gauge the strength and adjust accordingly.
Remember to always label your edibles clearly and keep them out of reach of children and pets. Start with a small serving and wait at least an hour before consuming more to gauge the strength and effects. Enjoy responsibly!