Cannabis Afghan Biscuits

Ingredients

• 100 g 3.5 oz Cannabutter (softened)
• 100 g 3.5 oz Regular unsalted butter (softened)
• 100 g 3.5 oz Caster sugar
• 175 g 6.2 oz Plain flour
• 30 g 1.1 oz Cocoa powder
• 60 g 2.1 oz Cornflakes (lightly crushed)
• 1 tsp 1 tsp Vanilla extract
• 200 g 7.1 oz Dark chocolate (for icing)
• 1 tsp 1 tsp Coconut oil (for icing)
• 18 18 Walnut halves (to top)

Instructions

1. 1
   Preheat oven to 180°C (355°F). Line two baking trays with baking paper.
2. 2
   Beat cannabutter, regular butter and caster sugar until pale and creamy. Mix in vanilla extract.
3. 3
   Sift in flour and cocoa powder and fold until almost combined. Add crushed cornflakes and fold gently until a soft dough forms.
4. 4
   Roll tablespoons of dough into balls, place on trays with 3 cm between each, and flatten slightly — Afghans should be a thick, rough disc.
5. 5
   Bake 12–15 minutes. They will look underdone but firm up as they cool. Cool completely on a wire rack.
6. 6
   Melt dark chocolate and coconut oil together until smooth. Spoon a generous teaspoon of chocolate icing onto each cooled biscuit.
7. 7
   Press a walnut half into the centre of each while the chocolate is still wet. Set at room temperature 30 minutes.

Pro Tips

• The cornflakes should be roughly crushed, not powder — texture is key.
• Do not skip the walnut. It is part of the identity of this biscuit.
• Label the tin clearly — these look identical to non-infused Afghans.
• Start with 1 biscuit. They are rich and very moreish — easy to eat too many too fast.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

Goes Well With