Cannabis Lamingtons

Ingredients

• 80 g 2.8 oz Cannabutter (softened)
• 80 g 2.8 oz Regular unsalted butter (softened)
• 150 g 5.3 oz Caster sugar
• 3 3 Eggs
• 200 g 7.1 oz Self-raising flour
• 125 ml 8.5 tbsp Milk
• 1 tsp 1 tsp Vanilla extract
• 300 g 10.6 oz Icing sugar (sifted)
• 50 g 1.8 oz Cocoa powder
• 60 ml 4.1 tbsp Boiling water
• 30 ml 2 tbsp Milk (for icing)
• 200 g 7.1 oz Desiccated coconut

Instructions

1. 1
   Preheat oven to 180°C (355°F). Grease and line a 20 cm square tin with baking paper.
2. 2
   Beat cannabutter, regular butter and caster sugar until pale and fluffy, about 3 minutes. Add eggs one at a time. Mix in vanilla.
3. 3
   Fold in self-raising flour alternately with milk until just combined. Pour into tin and smooth top.
4. 4
   Bake 22–25 minutes until a skewer comes out clean. Cool in tin 10 minutes, then turn out to cool completely. Refrigerate the sponge 1 hour — cold sponge is far easier to dip.
5. 5
   Make chocolate icing: sift icing sugar and cocoa into a deep bowl. Add boiling water and milk, stir until smooth and runny.
6. 6
   Cut cold sponge into 16 squares. Using two forks, dip each in chocolate icing then roll immediately in desiccated coconut. Place on a wire rack.
7. 7
   Allow to set at room temperature at least 30 minutes before serving.

Pro Tips

• Chilling the sponge before dipping prevents crumbling — do not skip this step.
• Split each lamington and fill with whipped cream and jam for the classic party version.
• Each lamington is one dose. Do not eat two at once. Label the tin clearly.

Nutrition (estimated per serving)

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

Goes Well With