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OVALTINE BISCUITS

MAKES 24 COOKIES (2 COOKIES PER SERVING; 5 MG THC PER SERVING)

OVALTINE BISCUITS are like Jamaica’s Chips Ahoy. They were one of my favorite store-bought sweets as a kid, so coming up with a homemade version was fun. Brittle and not too sweet or too buttery, they get a hit of malt from the Ovaltine mix. Like cake, enhancing cookies is so very easy—just substitute some CannaButter or CannaOil (or CannaVanilla) for some of the butter or oil (or vanilla) in the recipe. If you want two cookies to constitute one serving (I mean, come on, just one cookie is a little sad, no?), that means that every cookie should have 2.5 mg of THC—which, if you’re using CannaButter or CannaOil, comes to ¼ teaspoon per cookie . . . so for a batch of two dozen, well, you can figure out the math! And oh hey, keep those fingers out of the cookie dough . . . and no licking the spoon (unless you want to feel fine). Oh one more thing—even though you’re baking the cookies at 350°F, the inside temperature of the cookie doesn’t get that hot, so you don’t need to worry about the THC burning off.

1 stick plus 6 tablespoons (7 ounces) unsalted butter, at room temperature

2 tablespoons CannaButter or CannaOil, at room temperature

¾ cup granulated cane sugar

2 cups all-purpose flour

½ cup Ovaltine

1 teaspoon fine sea salt

3 tablespoons heavy cream

2 large cage-free egg yolks

1 teaspoon vanilla extract

1 cup coarse demerara sugar

  1. Combine the butter, CannaButter or CannaOil, and sugar in a stand mixer fitted with a paddle attachment and beat until the butter is light and airy, scraping down the sides and bottom of the bowl as needed, about 2 minutes.
  2. Whisk the flour, Ovaltine, and salt together in a medium bowl. Whisk the cream, egg yolks, and vanilla together in a small bowl.
  3. With the mixer running, add the flour mixture in 3 additions alternating with the cream mixture. Turn off the mixture and scrape down the sides and bottom of the bowl.
  4. Place half of the dough on a long sheet of plastic wrap and roll it into a cylinder about 5 inches long and 2 inches wide and wrap tightly in plastic. Roll the cylinder back and forth to smooth out the sides so that when sliced, you’ll have nice rounds. Repeat with the remaining dough. Refrigerate the logs for at least 2 hours or up to 3 days (or freeze up to 3 months).
  5. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  6. Remove the cookie logs from the refrigerator and unwrap them. Let them warm up at room temperature for 5 to 10 minutes (depending on how warm your room is). Place the demerara sugar on a plate and roll the log in the sugar to coat the entire surface. Set the log on a cutting board and slice into 12 cookies. Place the cookies on the prepared baking sheet and bake until they are golden and firm to light pressure, for 15 to 18 minutes, rotating the pan midway through baking. Cool the cookies for a few minutes on the pan, then transfer them to a wire rack to cool completely. Repeat with the second log and remaining demerara sugar.

MILO CHILL

Though biscuits flavored with Ovaltine—the malt powder that gets stirred into milk or water—were one of my favorite cookies as a child, we never drank Ovaltine at home. Instead we had Milo, another chocolate malt beverage. In the morning while the grownups were drinking their warm mint tea (here), we kids would be having our warm Milo. Sometimes when I’m nostalgic I’ll make myself a warm mug of Milo and watch an old black-and-white movie. Add some CannaOil and feel pure niceness . . . so sweet.