Baking with Chickens
Cannabis Lemon Rosemary Shortbread Bars
Updated: Apr 9, 2021
Last week while waiting for the results of the 2020 Election, I figured if I’m going to stress bake and get high to cope with the anxiety I might as well combine the two and bake infused edible cookies. The cannabis plant I’ve been growing in my backyard all summer was finally ready to harvest and this baking project was a perfect way to use the trimmed fan leaves.
I’m making cookie edibles! Cannabis infused Lemon Rosemary Shortbread Bars with a lemon glaze, and decorated with cannabis leaves.
I made homemade cannabutter using a LEVO Infusion Machine (use my code "BWC" to get a 10% discount)
How to Make Easy Shortbread Bars
Shortbread is a biscuit or cookie of Scottish origin made with butter, sugar, and flour. Adding cornstarch (cornflour) changes the texture to give it a softer, chewy quality that works well for shortbread bars. It’s a crisp, light, crumbly cookie that melts in your mouth and goes great with citrus, savory herb flavors, dark chocolate, milk chocolate, white chocolate, nuts, and fruit jam. The most famous brand you’re probably familiar with is Walker’s Shortbread.
I find that most shortbread cookies are too dry and crumbly and they end up being the last cookie in the Christmas cookie tin that I’ll eat reluctantly. Like eating chalk. Don’t even get me started on Danish Butter Cookies, BLEH.
Tips that will help you make AWESOME shortbread:
Cream softened butter and sugar together so it’s smooth and fluffy.
Don’t overbake, shortbread looks almost underbaked and only the lightest golden tinge.
Glaze or chocolate dip gives it that extra craveability factor
Shortbread Cookie Glaze
I paint a thin citrus glaze on top of my shortbread that takes it from good to GREAT. Simply mix powdered sugar and any other flavored liquid you’re working with like lemon juice, rosewater, or tea. The glaze should be thin and runny to give just a hint of flavor-bang but doesn’t overpower the shortbread cookie.
Looking for a shortbread cookie recipe instead of bars? Try my Lemon Verbena Chamomile Shortbread Cookies or Rose Pistachio Shortbread Cookies
For this recipe, I like to use infused oils and tinctures that have the exact amount of THC listed on the batch label for accurate dosing. Unless you’re experienced with making your own homemade cannabutter, it’s difficult to know the exact dose.
If you’re making your own cannabutter, strains that pair well with the lemon and rosemary flavors in this shortbread would be high in Limonene and Pinene terpenes, like a Sour Kush, King Louis XIII or Larry OG.
The starting dose of 5mg per serving is a good place to start. You can always eat more, or increase potency if you have a higher tolerance. If you desire more potency, increase the amount of oil and substitute/subtract the equivalent volume of butter from the recipe.
*Formula to Calculate Dosing Using Infused Oil Tincture
1. [# of servings] x [mg of THC per serving, I recommend starting at 5mg] = [total mg infused oil needed]
2. [total mg oil needed] / [total mg count per full dropper] = [# of droppers of infused oil]
3. Convert ml of oil to tablespoon/teaspoon. Substitute equal amount of butter.
For example, 24 cookies x 5mg per cookie = 120mg total for the entire bowl of cookie batter. 120mg / 29.42mg (amount of THC per 1mL dropper listed on the batch label of my oil) = four (4) full 1mL droppers. The liquid in 4mL is equivalent to ~ 1 tsp. I would use 4 full droppers of infused oil in the recipe, and remove approximately 1 tsp. of butter. Adjust accordingly for the amount of THC in your infused oil.
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LEVO Infusion Machine (use my code "BWC" to get a 10% discount)
Get the Recipe
Cannabis Infused Lemon Rosemary Shortbread Bars
Soft, crumbly lemon rosemary shortbread edible cookies, glazed with a tart lemon icing, and infused with 5mg of cannabis each. To make a non-infused version, simply omit the cannabis oil.
Time to Prepare: 55-60 minutes
Makes 24 approximately 3”x1.5” bars
3 cups all-purpose flour
1/3 cup cornstarch
1 tablespoon fresh rosemary, chopped
1 1/2 cups butter, softened*
120mg of cannabis/CBD infused oil tincture* (5mg per cookie. Depending on how much infused oil you use, substitute and subtract that volume from the amount of butter)
1 1/4 cup powdered sugar
zest from 2 lemons
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup powdered sugar
Zest and juice and from 1 lemon (less than 1/4 cup lemon juice)
Optional: Small cannabis fan leaves for decoration, rinsed and pat dry
1. Preheat oven to 300 degrees F. Line a 13x9x2-inch baking pan with parchment paper.
2. In a medium bowl, stir together 3 cups flour, ⅓ cup cornstarch, and 1 tablespoon chopped rosemary. Set aside.
3. In a large bowl, beat together 1½ cups butter, cannabis oil and 1¼ cup powdered sugar until creamed and fluffy. Beat in lemon zest, 1 tablespoon lemon juice, and ½ teaspoons of salt, lemon extract and vanilla extract on medium speed until combined.
4. Slowly stir in the flour mixture a little at a time until combined. Continue beating until a crumbly dough comes together. It should feel like crumbly soft sand that holds together. Press together and make sure any crumbly flour bits are mixed thoroughly into the dough.
5. Press the dough evenly into the prepared baking pan. Place into the oven and bake on the center rack for 40 minutes. Turn the pan halfway through baking to bake evenly.
6. Make the Lemon Glaze. In a small bowl, mix 1 cup of powdered sugar with the juice and zest of one lemon until you get a smooth, thin, runny glaze that just coats the back of a smooth with a thin film. If it’s too thin, add a more powdered sugar a little at a time until you reach desired consistency. If too thick, add more lemon juice and stir. Set aside.
7. Remove pan from oven and place onto a rack to cool. While the cookie is still slightly warm, place the small cannabis leaves each scattered across the top of the cookie.
8. Pour glaze evenly on top of the cookie and over the cannabis leaves while still inside the pan. Use a small spatula to gently spread and evenly distribute the glaze over the cookies and coat the leaves. The leaves should look like they’re covered with a sheet of ice, or like Han Solo frozen in Carbonite.
9. Let the cookie and icing cool completely in the pan until the glaze hardens, 3 or more hours. Using the sides of the parchment paper, lift the uncut cookie out of the pan and onto a cutting board. Using a sharp knife, cut into 24 approximately 3”x1.5” rectangles.
10. Enjoy those beautiful sticks of joy! Keep in mind that it can take up to 2 hours to start feeling the effects of an edible. Eat one and wait at least 90 minutes to 2 hours to see how you feel before eating another piece. Store covered in a cool, dry place.
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