Chocolate Cannabis Rosemary Cracker
Savoury and Crunchy!
Servings: 4 people
Cost: 20
Equipment
- Large Bowls
- Spatula
- Whisk
- Parchment Paper
- Baking tray
- Sharp knife
- Oven
Ingredients
- 1 cup flour – plus 1 tbsp for dusting
- 1 1/2 tbsp fresh chopped rosemary
- 1 tbsp sugar
- 2 tsp cocoa posder
- 1/4 cup ice water
- 3 tbsp olive oil
- 1 tsp cannabis-infused olive oil with strain high in pinene
Instructions
- In a medium sized mixing bowl, add all your dry ingredients
- In a separate, smaller mixing bowl add ice water, olive oil, and cannabis oil and whisk together to form a temporary emulsion.
- Add the wet ingredients to the dry. At first, the dough will be easy to mix; when it starts to form a ball, switch to kneading with your hands. The cracker dough will become tense and stiffen (if it becomes too stiff to knead, cover loosely with a damp towel for about 5 minutes and the dough should relax and become easier to mix). Keep kneading the dough until it becomes smooth.
- Let the dough rest for 1 hour or for best results
- Once the dough has rested, roll it out on a floured cutting board. The thinner the dough is rolled, the crispier and more palatable the cracker will be. Cut the dough into squares and place on a parchment lined baking tray. If you’re feeling creative you can brush with egg wash and dust with hemp hearts or another seed of your choice.
- Preheat oven to 365° F and bake for 8-10 minutes.
- Remove the crackers from the oven and let cool completely before consumption. The crackers will become crispier as they cool.