110g white sugar
80g soft brown sugar
230g Self raising flour
A good slug or one teaspoon, as you wish of Grand Marnier liqueur or Cointreau both beautiful orange spiced liqueurs.
A pinch of salt
110g chocolate chips
100g tiny chopped cherries or cranberries
1 medium free range egg
3-5g finely powdered hashish or a good strong well ground weed (currently we are cooking with a lovely Trinity Kush grown from the Emerald Triangle seed selection – it is very versatile and cooks well.
Warm the oven to 190.c 375.f gas 5
Cream together butter and white sugar
Add booze and prepared weed or hash and the brown sugar.
A lightly add a beaten egg, followed by the flour and salt.
Beat everything together, finally add the chocolate chips and chopped cranberries.
Shape the mixture into teaspoon-sized balls and place onto non stick baking trays, leaving some space between them so they can stretch out a little. Bake for 10-15 minutes until golden brown.
Allow to cool before moving them to a plate and dust in icing sugar. And if you are lucky enough to put them in a jar when cold!
Another delicious recipe from Eric’s Kitchen originally published in Weed World Magazine Issue 96