Updated: Oct 8, 2020
This is a potent AF recipe, and these cookies should be eaten with caution. To reduce the potency, substitute the cannabutter for unsalted butter in either the wafer or the cream filling. Store wafers in an airtight container for about a week at room temperature, a month in the refrigerator or up to 3 months in the freezer.
Prep Time: 1 hour
Cook Time: 1 hour
Makes 45 cookies
For the Chocolate Wafers:
1/2 cup cannabutter, room temperature
1/2 cup sugar
3 tablespoons golden syrup
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon coconut extract
1-1/14 cup all-purpose flour
1/3 cup + 1 tablespoon cocoa powder
For the Filling:
1/2 cup cannabutter, melted
1/4 cup butter, melted
1 tablespoon vanilla extract
1/8 teaspoon salt
2 cups + 1 tablespoon powdered sugar
For the Chocolate Wafer Dough:
Preheat the oven to 340F/170C. In a large bowl, combine butter, sugar, golden syrup, baking soda, salt, and coconut extract until the mixture is light and fluffy.
Sift flour and cocoa together in a medium bowl and slowly add the flour mixture to the butter mixture. Mix until the dough becomes smooth and knead the dough into a ball. Divide the dough ball in half and roll the dough out on a cocoa powdered covered surface to about ¼ of an inch-thick sprinkle dough with cocoa and roll out until about 1/8 of an inch. Cut out 1-1/2-inch disk shapes.
Use a spatula to carefully move the cut-out dough to a greased cookie sheet, leaving about ¼ of an inch in between each dough.
Bake until the cookies are dry, about 15 minutes. Allow to cool on the cookie sheet.
When the cookies are cooled completely flip them upside down to add the filling.
For the Filling:
Transfer to a heavy-duty pastry bag fitted with a 1/2-inch tip and use immediately; this filling cannot be made in advance.
To Make the Sandwich Cookies:
Dollop about 1 tablespoon of filling in the center of each upturned wafer.
Sandwich with remaining halves.
Transfer to an airtight container and refrigerate about 30 minutes to set the filling.