Hemp Hearts & Ginger Snap Cigars with freeze-dried Berries and Vanilla mascarpone
Ingredients
Use the check boxes below and mark the ingredients of as you go
Directions
Method:
Melt butter, sugar & golden syrup in a pot on a low heat, reduce for about 2-3 min mix at the start. Don’t stir when boiling as it will crystallize.
Remove from the heat and allow to cool significantly, sift in the flour, ginger & add hemp hearts, combine well using a wooden spoon.
Now place a dolloped teaspoon of the mix on to a lined baking tray, only cook 4 at a time we need to allow them to spread. Bake for 5 min at 180’c until golden brown.
Remove form the oven and allow to cool for around 2-3 minutes using a fish slice/or pallet knife remove off the tray and wrap around a wooden spoon handle or a thin wooden rolling pin. Allow to cool ,remove by sliding the cigars off and allow to cool and harden on a wire rack, once cooled you can pop them in t an airtight container until you want to use them. They keep for up to 2 weeks.
Mascarpone filling and finishing:
Place all ingredients in to a mixing bowl and bind together, do not over whip, you want to see the berries folded in to the mascarpone without crushing them. Fill a piping bag with the mix and pop it back into the fridge until you are just about ready to serve. When ready to serve, remove the mixture from the fridge and allow to soften slightly, then fill the snap tubes from one end and then the other, arrange on a plate, garnish, serve and enjoy.
About Hemp Farm Recipes
All our recipes are made with the love of all things hemp. Carefully Grown and harvested fresh from farm to table. Adding the nutritious goodness of hemp into your recipes is easy with these simple but delicious recipes. We have something for everyone!
Pure NZ Kiwi Hemp Seed Oil
Pure NZ Kiwi Hemp Seed Hearts
Pure Hemp Protein
Ingredients
Directions
Method:
Melt butter, sugar & golden syrup in a pot on a low heat, reduce for about 2-3 min mix at the start. Don’t stir when boiling as it will crystallize.
Remove from the heat and allow to cool significantly, sift in the flour, ginger & add hemp hearts, combine well using a wooden spoon.
Now place a dolloped teaspoon of the mix on to a lined baking tray, only cook 4 at a time we need to allow them to spread. Bake for 5 min at 180’c until golden brown.
Remove form the oven and allow to cool for around 2-3 minutes using a fish slice/or pallet knife remove off the tray and wrap around a wooden spoon handle or a thin wooden rolling pin. Allow to cool ,remove by sliding the cigars off and allow to cool and harden on a wire rack, once cooled you can pop them in t an airtight container until you want to use them. They keep for up to 2 weeks.
Mascarpone filling and finishing:
Place all ingredients in to a mixing bowl and bind together, do not over whip, you want to see the berries folded in to the mascarpone without crushing them. Fill a piping bag with the mix and pop it back into the fridge until you are just about ready to serve. When ready to serve, remove the mixture from the fridge and allow to soften slightly, then fill the snap tubes from one end and then the other, arrange on a plate, garnish, serve and enjoy.
