Great fun to make and eat, everyone loves a gingerbread man! If you can get hold of a person shaped pastry cutter they’ll look great, but at the end of the day we are after taste and effect, so don’t worry if you can’t.

Ingredients

• 12oz plain flour
• 6oz soft brown sugar
• 4oz cannabutter (softened)
• 1 medium egg
• 4 tablespoons golden syrup
• 1 teaspoon bicarbonate of soda
• 1 1/2 teaspoons of ground ginger

Method

Preheat your oven to 180C.

Put the flour, cannabutter, ginger and bicarbonate of soda in a bowl and mix together usinf your hands until it goes crumbly. Add the sugar, syrup and egg and mix together until it forms a firm pastry mix.

Dust your worksurface with flour, then roll out the pastry to be about 5mm thick. Now comes the fun and creative part! If you have a pastry cutter that you wish to use cut your shapes out and place them onto a non stick baking tray. If you don’t have a cutter you can use a knife to create any shapes you want – the only limit is your imagination!

Once the shapes have been placed on the baking tray, place this in the oven for 10-15 minutes.

Take them out, let them cool, decorate them with icing or anything you want and enjoy! These are especially nice with a warm glass of mulled wine, which I’m sure you will appreciate as the nights start to close in!

This is a great recipe if you really can’t be bothered to cook too much, as it requires hardly any cooking!

Ingredients

• 3 heaped tablespoons of cannabutter
• 10 oz marshmallows
• 6 oz rice crispy cereal
• 8 oz milk chocolate

Method

• Melt the butter in a large pan over a gentle heat.
• In a separate bowl melt the chocolate and set aside for a moment
• Once the butter has melted add the marshmallows and keep stirring until the marshmallows are completely melted. Remove from the heat.
• Add the rice crispy cereal and melted chocolate and mix throroughly.
• Press the mixture into a greased baking tray.
• Once cool cut into squares and enjoy!

There you go! The simplest, quickest recipe your likely to find! And still utterly delicious!

In keeping with the simpler recipes that I’m posting at the moment (I understand that sometimes you don’t want to spend hours cooking to get high!) here’s a lovely simple fridge cake based on a recipe I used to make as a kid. Admittedly that version only gave me a sugar high, so his adult version is a little more potent…

Ingredients:

• 4oz plain chocolate
• 5oz cannabutter
• 2 tablespoons of golden syrup
• 8oz plain digestive biscuits, crushed
• 3oz mixed chopped nuts

Method

• Melt the chocolate in a bowl and set aside for a moment.
• In a large pan melt the butter over a low heat. Add the syrup, stirring all the while to make sure it is well mixed.
• Add the chocolate whilst stirring
• And the biscuits and nuts and mix thoroughly.
• Pour into a well greased shallow baking tin and press down.
• Pop it in the fridge for a couple of hours

Simple! And really tasty. For this recipe I’d recommend you use hash in the cannabutter rather than bud; the taste works so much better with chocolate.

This is divine. Not only do you give yourself the munchies by getting stones, you satisfy them by eating this ice-cream! This is mega tasty, and the fact that it’s kept in the freezer means that you can keep it for a long time without the ice-cream losing any of its potency. Score!

Ingredients

• 25g butter. (Not cannabutter! Well, I guess you could use cannabutter, but I will take no responsibility for it. This ice-cream would be POTENT with cannabutter!)
• 500ml single cream
• 75g caster sugar
• 10g hash
• 425g bananas
• 3 tablespoons rum
• 5 tablespoons honey

Method

• Firstly grate or grind your hash so it’s nice and fine.
• Put the hash into the cream and heat this gently over a double boiler or bain marie. Cook this way for at least half an hour, but don’t allow the cream to boil or burn.
• In a second saucepan melt the butter with the sugar, constantly stirring.
• Once your hash cream has finished infusing bring it almost to boiling point then take it off the heat and whisk the cream and butter mixtures together.
• Mash the bananas and whisk these into the cream mixture together with the rum and honey.
• Pour the mixture into a shallow plastic container. Cover and freeze for a couple of hours so that the mixture goes to a mushy consistency.
• Turn this mixture out into a chilled bowl and whisk until smooth.
• Return to the container, cover and freeze until firm.

Simple and delicious! This does go quite hard, so it can be a good idea to soften it up before you eat it. Bung it in the fridge for about 30 minutes and you’ll have a lovely, soft delicious and banging ice-cream!

I’ve been going a little extreme and tricky with my recipes lately, so I thought I’d bring it round to an old school classic. Everyone loves hash brownies, and these are the best ever. When making brownies I personally feel that hash is better than bud or leaf; the flavour goes so well in gooey chocolate!

Ingredients

• 200g good quality dark chocolate
• 125g softened unsalted cannabutter
• 225g caster sugar
• 1 tsp vanilla essence
• 2 eggs
• 1 egg yolk
• 4 tbsp freshly made instant coffee
• 150g plain flour
• 1 tsp baking powder
• Pinch salt
• Handful of broken walnuts

Method

• Preheat the oven to 180C/gas mark 4
• Line the base and sides of a 30 x 22cm roasting pan with greaseproof paper
• In a bowl melt the chocolate ion a bain marie or in a bowl set over hot water. Do no allow the water to touch the chocolate!
• Cream the cannabutter and sugar together until light and fluffy. Add the two whole eggs and the separate egg yolk and keep beating to retain the light and fluffy texture.
• Stir in the coffee, vanilla essence and melted chocolate.
• Sift the flour and baking soda. Fold this into the mixture together with the walnuts
• Pour into the prepared tin and bake for about 20-25 minutes or until a skewer inserted into the top comes out a bit sticky. The inside of the brownies should be a bit fudgy, not completely cooked like a sponge.
• Leave to cool in the pan, then cut into squares, serve and share!

Be prepared; these brownies are very delicious and very moreish. Don’t forget to not overdo it when you eat cannabis. It may even be a good idea to make some non cannabis ones to satisfy your taste buds when one or two simply aren’t enough!