Shortbread Cookies (Skyhorse Publishing)

They're perfect for any occasion: Enjoy these gluten-free shortbread cookies infused with CBD

Two recipes in one: lemon lavender and raspberry white chocolate


Sandra Hinchliffe
March 19, 2019 10:36PM (UTC)

Excerpted with permission from CBD Every Day: How to Make Cannabis-Infused Massage Oils, Bath Bombs, Salves, Herbal Remedies, and Edibles by Sandra Hinchliffe. Copyright 2019 Skyhorse Publishing, Inc.

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About the author: SANDRA HINCHLIFFE is the founder of posyandkettle.com, a home herbalist, allergy chef, autoimmune disease survivor and an inventor of pretty things for people of sensitive constitution. She uses her 30+ years background as a home herbalist and medical cannabis patient to create a repertoire of recipes designed to be both beneficial and delightful. She is the author of The Cannabis Spa at Home, the first book to bring together cannabis, spa and herbal healing; High Tea, a collection of gracious cannabis tea-time recipes for every occasion; and CBD Every Day, a farm-to-table CBD experience guide with a collection of allergy-friendly, preservative-free, artificial fragrance-free and dye-free CBD-infused edible and spa recipes.

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About the recipe: A delicious CBD recipes perfect for any gathering like a tea party, luncheons, or movie night and both recipes are free from all major 9 allergens (soy, peanut, tree nut, egg, dairy, wheat (gluten), sesame, fish, shellfish). 

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Recipe: Shortbread Cookies

A delightful gluten and big-eight allergen-free shortbread cookie infused with CBD—perfect for many occasions and guests. Two recipes in one: lemon lavender and raspberry white chocolate!

Makes about 24 cookies

Special tools for this recipe:

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  • A decorative cookie press for molding cookies solid before baking

Dry base ingredients:

  • 1 cup (120g) sweet white rice flour
  • ½ cup (65g) sorghum flour
  • ¾ cup (160g) sugar
  • ¼ cup (40g) millet flour
  • 1 tbsp (8g) arrowroot flour
  • 1 tsp (2.5g) acacia gum powder
  • ½ tsp (2.5g) baking powder
  • ½ tsp (3g) salt
  • ½ tsp (3g) black salt (kala namak)
  • For the Lavender Lemon Shortbread:
  • 2 tsp (10ml) vanilla extract
  • 2 tsp (10ml) white bean or chickpea aquafaba
  • 1 tsp (1g) lavender flowers
  • 2 tsp (2g) grated lemon zest
  • ½ cup (120ml) melted coconut oil infused with CBD (from page 25)

For the white chocolate raspberry shortbread:

  • 2 tsp (10ml) vanilla extract
  • 2 tsp (10ml) white bean or chickpea aquafaba
  • ¼ cup (8g) of freeze-dried raspberries, crushed into small pieces
  • ½ cup (120ml) melted cacao butter infused with CBD (from page 25)

1. Preheat the oven to 350° F (177° C). Prepare a silicone baking sheet or line a baking sheet with parchment paper.

2. In a bowl, combine all the dry base ingredients thoroughly. Select either the Lavender Lemon or the White Chocolate Raspberry cookie ingredients and measure.

3. Combine the vanilla extract and aquafaba together in a cup. Add to the dry mixture and combine thoroughly to distribute evenly throughout the mixture.

4. Depending on which recipe you have selected, add the lavender and lemon zest or the freeze-dried raspberries to the dry base ingredients and combine.

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5. Melt the CBD-infused coconut oil or cacao butter before adding to the other ingredients. Add the melted oil or butter while mixing to distribute evenly. When the oil or butter is distributed evenly, the mixture should be about the same texture as wet sand and easily press together.

6. On a surface covered with parchment paper, spoon out some of the mixture into a pile and flatten down to a little more than ½ inch. Using the cookie press, stamp down on the flattened mixture and press to form a cookie. Transfer to the baking sheet, and continue until all the mixture has been shaped into cookies. Each cookie will be approximately ½ inch high and about 1½ inches or a little more in diameter.
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7. After all the cookies are on the baking sheet, bake at 350° F (177° C) for 15 minutes. Remove from the oven and allow to cool completely before serving or moving. As these cookies are gluten-free, to prevent crumbling, always cool completely before serving or storing.
8. Store for up to a week in an airtight container.
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Sandra Hinchliffe

Sandra Hinchliffe is the founder of posyandkettle.com, a home herbalist, allergy chef, autoimmune disease survivor and an inventor of pretty things for people of sensitive constitution.

MORE FROM Sandra Hinchliffe

Related Topics ------------------------------------------

All Salon Cannabis Cbd Cbd Every Day Cookies Dessert Food Recipes Sandra Hinchliffe Shortbread Shortbread Cookies




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