Shortbread Cookies and Creamy Hemp Milk | Hemp Farm

Shortbread Cookies and Creamy Hemp Milk

Shortbread used to be a luxury and only served on special occasions like Christmas.  Not so much these days!  We think however, that this recipe is the perfect midnight snack to leave out for Santa.  (Along with a glass of creamy plant-based hemp milk of course!)  We've given a simple shortbread recipe a bit of a twist with the addition of dried cranberries and vegan-certified Kiwi Hemp Hearts.

Ingredients

Use the checkboxes below and mark the ingredients as you go

Shortbread Cookies
 230 g Salted butter
 2 cups All-purpose flour
 ½ cup Caster sugar
 95 g Cornflour
 ½ cup Hemp seeds
 ½ cup Dried Cranberries (roughly chopped)
 1 tsp Vanilla essence
 1 pinch Salt
Creamy Hemp Milk
 4 cups Water
 ½ cup Hemp Hearts
 2 Pitted Dates (alternatively, 1 Tablespoon of Maple Syrup)
 1 tsp Vanilla Extract

Directions

Shortbread Cookies
1

1. Preheat oven to 150°C. Lightly grease a large baking tray.

2. In a large bowl cream together butter, caster sugar, vanilla essence and salt until pale in colour (can be done by hand or in an electric mixer).

3. In a separate medium bowl mix together flour and cornflour, then sieve into butter mixture. Add hemp seeds, chopped cranberries and mix quickly and thoroughly to bring all ingredients together – but don't over-mix as you run the risk of warming the shortbread mixture, which will result in a poor crumb.

4. Turn out onto a lightly floured work surface and knead gently and quickly to form a loose dough. Place dough between 2 sheets of greaseproof paper and roll out to 1cm thick. Cut into desired shapes using cookie cutters then transfer to a baking tray.

5. Turn out onto a lightly floured work surface and knead gently and quickly to form a loose dough. Place dough between 2 sheets of greaseproof paper and roll out to desired thickness. Cut into desired shapes using cookie cutters or alternatively, divide the mixture into two, roll into a couple of log shapes, wrap in baking paper and pop into the fridge to cool for an hour. Slice and place on greased or lined baking tray.

6. Bake for 15 minutes at 150°C then turn oven down to 130°C and continue baking for 10-15 minutes or until pale and crisp.

7. Remove from oven and carefully transfer to a wire rack to cool.

Creamy Hemp Milk
2

1. Add hemp seeds, water, and any additional sweeteners to a high-powered blender.

2. Blend for 1 minute or until the milk is nice and creamy.

3. Strain through a nut bag (optional)

4. Pour the hemp milk into a sealable container, glass jar, or bottle.

5. Place it into the fridge and store it for up to 5 days.

Easy to follow Hemp recipes that taste delicious!

Adding the nutritious goodness of hemp into your recipes is easy with these simple but delicious plant-based recipes. We have something for everyone!

Plant-Based baking recipes to try 

Gluten-Free Hemp Crispies
Kiwi Hemp Hearts & Almond Granola Slice
Hemp Hearts and Mixed Seed Crackers

 

Ingredients

Shortbread Cookies
 230 g Salted butter
 2 cups All-purpose flour
 ½ cup Caster sugar
 95 g Cornflour
 ½ cup Hemp seeds
 ½ cup Dried Cranberries (roughly chopped)
 1 tsp Vanilla essence
 1 pinch Salt
Creamy Hemp Milk
 4 cups Water
 ½ cup Hemp Hearts
 2 Pitted Dates (alternatively, 1 Tablespoon of Maple Syrup)
 1 tsp Vanilla Extract

Directions

Shortbread Cookies
1

1. Preheat oven to 150°C. Lightly grease a large baking tray.

2. In a large bowl cream together butter, caster sugar, vanilla essence and salt until pale in colour (can be done by hand or in an electric mixer).

3. In a separate medium bowl mix together flour and cornflour, then sieve into butter mixture. Add hemp seeds, chopped cranberries and mix quickly and thoroughly to bring all ingredients together – but don't over-mix as you run the risk of warming the shortbread mixture, which will result in a poor crumb.

4. Turn out onto a lightly floured work surface and knead gently and quickly to form a loose dough. Place dough between 2 sheets of greaseproof paper and roll out to 1cm thick. Cut into desired shapes using cookie cutters then transfer to a baking tray.

5. Turn out onto a lightly floured work surface and knead gently and quickly to form a loose dough. Place dough between 2 sheets of greaseproof paper and roll out to desired thickness. Cut into desired shapes using cookie cutters or alternatively, divide the mixture into two, roll into a couple of log shapes, wrap in baking paper and pop into the fridge to cool for an hour. Slice and place on greased or lined baking tray.

6. Bake for 15 minutes at 150°C then turn oven down to 130°C and continue baking for 10-15 minutes or until pale and crisp.

7. Remove from oven and carefully transfer to a wire rack to cool.

Creamy Hemp Milk
2

1. Add hemp seeds, water, and any additional sweeteners to a high-powered blender.

2. Blend for 1 minute or until the milk is nice and creamy.

3. Strain through a nut bag (optional)

4. Pour the hemp milk into a sealable container, glass jar, or bottle.

5. Place it into the fridge and store it for up to 5 days.

Shortbread Cookies and Creamy Hemp Milk
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