This recipe for these edibles is easier than keeping up with the sunscreen if you’re a ginger.
Ginger Punch is a hybrid that’s said to smell like strawberry candy.
Makes 16 squares with 6 Tbsp cannabutter (almost 7 mg THC per piece).
1/4 cup + 2 Tbsp cannabutter (85 g)
1/2 cup + 2 Tbsp unsalted butter (142 g) at room temperature, divided
1-3/4 cups + 3 Tbsp (388 g) brown sugar, divided
2 cups (284 g) all-purpose flour
1 tsp baking powder
Dash of salt
1 Tbsp vanilla extract
1 cup (150 g) finely diced candied ginger (sorry, this process is annoying but it’s worth it)
3 store-bought gingersnap cookies (about 2 inches in diameter), pulsed into crumbs in a food processor (aiming for 60 g of crumbs, in case your snaps should differ from 2 inches)
Preheat oven to 350°F.
Melt the cannabutter in a double boiler or in a heat-proof bowl over a pot of simmering water. Prepare an 8 . 8–inch* square pan with parchment across the bottom and up two of the sides (to be used as handles).
With your favourite mixer, combine the cannabutter, . cup butter, and 1. cups brown sugar. Add the eggs, one at a time.
In a separate bowl, stir together the flour, baking powder, and salt. Add to the mixing bowl. Add the vanilla.
Add in the candied ginger. Pour the batter into the pan.
With a food processor, whiz together the gingersnaps, remaining 2 Tbsp butter, and reserved 3 Tbsp brown sugar. Sprinkle over the top of the batter.
Bake your blondies, checking after 40 minutes. If you tap the centre and it jiggles like my post-COVID stomach, return to the oven, checking every 5 minutes until the middle firms up.
Allow the blondies to cool to warm, then chill completely in the fridge. Lift the block onto a flat surface with the parchment handles and slice it into quarters, and then quarters again (16 pieces).
*If you have a 9 . 9–inch pan, increase ingredients by 25 percent.
Recipe by Ann Allchin from Butter & Flower: Cannabis-Infused Recipes and Stories for the Cannacurious, text copyright © 2022 by Ann Allchin.
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