Ingredients
- Shortbread Cookies
- 230 g Salted butter
- 2 cups All-purpose flour
- ½ cup Caster sugar
- 95 g Cornflour
- ½ cup Hemp seeds
- ½ cup Dried Cranberries (roughly chopped)
- 1 tsp Vanilla essence
- 1 pinch Salt
- Creamy Hemp Milk
- 4 cups Water
- ½ cup Hemp Hearts
- 2 Pitted Dates (alternatively, 1 Tablespoon of Maple Syrup)
- 1 tsp Vanilla Extract
Directions
- Shortbread Cookies
- Preheat oven to 150°C. Lightly grease a large baking tray.
- In a large bowl cream together butter, caster sugar, vanilla essence and salt until pale in colour (can be done by hand or in an electric mixer).
- In a separate medium bowl mix together flour and cornflour, then sieve into butter mixture. Add hemp seeds, chopped cranberries and mix quickly and thoroughly to bring all ingredients together – but don't over-mix as you run the risk of warming the shortbread mixture, which will result in a poor crumb.
- Turn out onto a lightly floured work surface and knead gently and quickly to form a loose dough. Place dough between 2 sheets of greaseproof paper and roll out to 1cm thick. Cut into desired shapes using cookie cutters then transfer to a baking tray.
- Turn out onto a lightly floured work surface and knead gently and quickly to form a loose dough. Place dough between 2 sheets of greaseproof paper and roll out to desired thickness. Cut into desired shapes using cookie cutters or alternatively, divide the mixture into two, roll into a couple of log shapes, wrap in baking paper and pop into the fridge to cool for an hour. Slice and place on greased or lined baking tray.
- Bake for 15 minutes at 150°C then turn oven down to 130°C and continue baking for 10-15 minutes or until pale and crisp.
- Remove from oven and carefully transfer to a wire rack to cool.
- Creamy Hemp Milk
- Add hemp seeds, water, and any additional sweeteners to a high-powered blender.
- Blend for 1 minute or until the milk is nice and creamy.
- Strain through a nut bag (optional)
- Pour the hemp milk into a sealable container, glass jar, or bottle.
- Place it into the fridge and store it for up to 5 days.