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.
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.
