ZenLunatic
03-08-2006, 09:39 PM
Ingredients:
125 g.(4 oz/1 stick)unsalted butter
50 g.(2 oz/5 tbsp) granulated sugar
15g.(1/2 oz)light soft brown sugar
15g.(1/2 oz)crumbled hash or
30g.(1 oz)ground ganja
1 egg
a few drops of vanilla essence
125g.(4 oz/1 cup)plain flour
15g.(1/2oz)cocoa powder
1/2 tsp bicarbonate of soda
125g.(4 oz)plain dark chocolate chips
50g.(2 oz)roughly chopped pecan nuts
Makes about 30
1.Preheat oven to 180 C/350 F/Gas4. Grease 3 baking sheets.
2.cream the butter, sugars and cannabis in a bowl until light and fluffy. meanwhile, in another bowl beat the egg and the vanilla essence together. Gradually beat the egg mix into the butter mix.
3.Next sift the flour, cocoa, and bicarbonate of soda over the creamed mixture, stirring it in carefully. Finally add the choc. chips and nuts.
4.transfer the teaspoon-sized dollops of the mixture onto the pre-prepared baking sheets, spacing the dollops well apart. then bake in the oven for about 15 minutes or until the mixture has spread out and the cookies are beginning to feel solid.
5.remove from the oven and place on wire racks to cool and crisp. store the scooby snacks in an airtight container somewhere dark and cool.
Recipe from Spliffs, a book by Nick Jones.
125 g.(4 oz/1 stick)unsalted butter
50 g.(2 oz/5 tbsp) granulated sugar
15g.(1/2 oz)light soft brown sugar
15g.(1/2 oz)crumbled hash or
30g.(1 oz)ground ganja
1 egg
a few drops of vanilla essence
125g.(4 oz/1 cup)plain flour
15g.(1/2oz)cocoa powder
1/2 tsp bicarbonate of soda
125g.(4 oz)plain dark chocolate chips
50g.(2 oz)roughly chopped pecan nuts
Makes about 30
1.Preheat oven to 180 C/350 F/Gas4. Grease 3 baking sheets.
2.cream the butter, sugars and cannabis in a bowl until light and fluffy. meanwhile, in another bowl beat the egg and the vanilla essence together. Gradually beat the egg mix into the butter mix.
3.Next sift the flour, cocoa, and bicarbonate of soda over the creamed mixture, stirring it in carefully. Finally add the choc. chips and nuts.
4.transfer the teaspoon-sized dollops of the mixture onto the pre-prepared baking sheets, spacing the dollops well apart. then bake in the oven for about 15 minutes or until the mixture has spread out and the cookies are beginning to feel solid.
5.remove from the oven and place on wire racks to cool and crisp. store the scooby snacks in an airtight container somewhere dark and cool.
Recipe from Spliffs, a book by Nick Jones.