Home Food Recipe: Canna-Camping Breakfast Cookies

Recipe: Canna-Camping Breakfast Cookies

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canna-camping-breakfast-cookie
Image Courtesy of Dr. Heather Stein

My two least favourite things about camping are the morning hangovers and washing dishes while hunched over a basin. This breakfast cookie recipe, adapted from Magnus Nilsson’s recipe for Skåne Pepparkaka in The Nordic Cookbook, is a simple cure for both. Served with a mature, salty cheese and strong coffee they offer some much needed protein, fat, and THC to beat a headache without also creating a pile of dirty frying pans that will give you a backache.

Ingredients:

  • 1/3 cup granulated sugar
  • 2/3 cup molasses
  • 5 tbsps THC-infused butter (see below)
  • 1 tsp ground ginger
  • 1 tsp cloves
  • 1 tsp cinnamon
  • 3.5 tbsps milk
  • 1 egg, room temperature
  • 2 tsps baking powder
  • 3.25 cups pastry flour
  • pinch of salt
  • 6 oz. manchego cheese (or another dry, salty variety)

Directions:

  1. Combine sugar, molasses, butter, salt and spices in a medium saucepan over medium heat. Stir constantly until well-blended.
  2. Remove saucepan from heat and add milk. Stir continuously until almost room temperature (about ten minutes).
  3. Add egg and mix until well-blended.
  4. In a stand-up mixer, whisk together flour and baking powder.
  5. Add liquids and beat until just combined, no longer.
  6. Remove the dough from the bowl, wrap in plastic wrap and refrigerate for 24 to 48 hours.
  7. Preheat the oven to 325F and line two baking sheets with parchment paper.
  8. Remove dough from fridge and create 1.5 inch balls by rolling the dough in your hands. It’s quite sticky!
  9. Bake the cookies for 20 minutes or until they start to brown along the edges. Press down HARD with a spatula on each cookie immediately after removing from the oven.
  10. Cool on the baking sheet and then transfer to an airtight container for storage of up to one week.
  11. Serve with a slice of cheese and a large cup of coffee.

Yield: 2 dozen cookies

Preparing THC-Oils

THC is oil (and not water) soluble. Because THC escapes at temperatures higher than 325 degrees Fahrenheit, recipes must never bring food to higher temperatures, i.e., no deep-fry.

There are two main methods that i recommend for preparing THC oil: The Slow-Cooker and the Double-Boiler method. Other preparations tend to burn either the oil or the marijuana and are not recommended.

Slow-Cooker Method

Place 5g of vaped-marijuana or 2.5g fresh marijuana for every 1/2 cup oil in a slow cooker. Turn on slow cooker at low setting and let sit for 24 hrs, stirring occasionally. Strain through a cheesecloth or fine strainer into a mason jar. Store in the fridge.

Double-Boiler Method

Same as slow-cooker method, but using a double-boiler set to low. Check water levels regularly. Please, do not leave the house with an unattended element or burner on.

Yield: About 1/3 cup oil for every 1/2 cup originally added

 

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