Pot Cookies Recipe: Heat roughly cut buds for 30-40mins on a low 115C heat in the over. Shake every 10mins to ensure even cooking. Hand grind buds. Heat water and butter in a heavy saucepan. When the butter begins to melt, add the same amount of pot. Let its simmer for 2-3 hours on a low heat, about 70C not exceeding 90C, and stirring occasionally. Squeeze mixture through a cheese cloth into a container and allow to cool and set. Cookies: Ingredients - 1/4 cup melted pot butter 1/2 cup melted butter 1/2 cup white sugar 1 cup brown sugar 1 egg 1 egg yolk 1 tbs vanilla extract 2 cups flour 1/2 tsp baking soda 1/2 tsp salt 1 1/2 cup chocolate chips Method- Preheat oven to 165C Cream pot butter, regular butter, white and brown sugar together until well blended. Mid in egg, egg yolk and vanilla until light and creamy. In another bowl, sift flour, baking soda and salt. Slowly add the dry ingredients to the wet until just blended. Gently stir in the choc chips. Grease baking trays and roll the dough into small balls. Set very well spaced out (no pun!) on the cookie tray and press down gently with back of measuring cup until it’s nicely flat. Bake for 15-17 mins and allow to cool on a wire rack. Voila!







