Cooking with your medical cannabis can be a great way to ingest your medicine, but always start low with dosage and never go above your prescribed amount of cannabis. For Christmas coming up, a recipe for cannabis-infused gingerbread.
- 3 cups all-purpose flour
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup packed dark brown sugar
- 10 tbsp Cannabutter, softened.
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1/2 cup molasses
- 1 – 2 tbsp milk
- Icing (icing mix or pre-made icing is easiest)
*This is easiest with an electric mixer
- Preheat oven to 350 degrees.
- In a mixing bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt.
- In a separate bowl with electric mixer, cream together sugar and butter until well combined. Mix in egg yolk and vanilla. Mix in molasses and 1 tablespoon of milk.
- With mixer on low, slowly add in dry ingredients and mix until combined. Finish by adding in the remaining milk to bring dough together.
- Divide the dough into two equal parts, and roll each part out evenly to approximately 1/4 inch thick. You can chill the dough on a cookie sheet in the freezer for 10 to 20 minutes (you need it hard enough for cookie cutters).
- Cut dough into shapes with cookie cutters, and transfer cookies to a cookie sheet, adding space between each one.
- Bake cookies in the preheated oven for 8 minutes or until slightly set.
- Remove cookies from oven and cool before adding icing to decorate.
*Disclaimer: these recipes are for general inspiration, and are not created specifically for patient needs. In saying that, always stick to the amount of cannabis you are prescribed, despite what a recipe may reference.