Welcome to The Cook(ed) Book. This is a collection of recipes built for student kitchens, questionable decision-making, and getting really baked. We have assumed you don't have the perfect equipment, that much time, or even the patience. As such, there is something for every stoner in this book, whether you have an interest in chemistry (try the gummies) or have no clue about cooking (box brownies are for you). There’s even a full Sunday roast to try out if you’re looking to do some flat bonding.

A quick reality check before you start: cooking while high is a terrible idea. You will forget things. You will get distracted. You will absolutely leave something in the oven too long and waste $20 worth of ingredients and your time. So do yourself (and your flat) a favour – make your edibles first, then get cooked.

These recipes are designed to be flexible. You can put less weed in your butter, or even swap in normal butter if you want to tone anything down. There are no rules here, but there are consequences. Edibles hit differently: they take longer, last longer, and have a habit of humbling people who get too cocky. So please start small, go slow, and wait at least an hour before taking another one. You are not immune just because you “smoke up heaps”. 

GETTING STARTED:

Before you start your culinary inventions, a couple of preliminary things need to happen first: decarb and infusion. 

The first stage for any edible is making something called decarb. This is where you ‘activate’ the weed. Essentially, making decarb is the same process as when you light a bong. The heat changes the THCA in raw weed (a non-psychoactive) into THC (a psychoactive). THC is the thing that actually gets you high. 

The second stage of edible making is infusion. THC needs to bind with something fatty if you’re going to try to get high from eating it, so we’ve outlined how to make either CannaButter or CannaOil (using coconut oil). 

Decarb 

Note: This recipe requires an oven. It could work in an airfryer, but it’s not recommended as the weed won’t decarbonate as evenly. It’s more likely to burn in there as temperatures in air fryers vary. Plus, the weed can go fucking flying around inside the air fryer. 

What You Need:

• 3-7g of weed (this is around a fid to a hundy)
• Baking tray
• Baking paper

Method

1. Preheat the oven to 110-120°C. Don’t use fan forced, or else your weed will go flying off the tray. 
2. Break up your weed into small pieces, but don't grind it, as it becomes far too easy to burn.
3. Spread across the tray evenly.
4. Bake for 35-40 minutes, giving it a mix up every 20 min. The key is to watch it like a hawk. Once it’s decarbed, the weed should be slightly browned and dry. If it’s ash, you’ve fucked it.

Congrats! Your weed is now decarbonated into THC, and activated for the purposes of edible making. 

Infusion

We have two options here: CannaOil and CannaButter. Infusing with a high-fat liquid like coconut oil works great for gummies or drinks. Butter is a staple for baking. 

As a general note, the longer you can infuse, the better. 2 hours is an absolute minimum, 4-5 is when you really start Walter White’ing this joint. 

The general starting point for infusion is a 1:1 ratio of oil/butter to weed. For every cup of fat, there can be up to a cup of weed (about 7g or a hundy). This ratio is very potent, so you can definitely do less and take a trip to space without forking out the money for a hundy.  

You can use a double boiler method or a saucepan for either of these recipes. We recommend the double boiler method as it ensures your infusion won’t boil, meaning you don’t need to stand by the stove for multiple hours watching it. A double boiler method involves taking a pot, filling it with water and then putting a heatsafe bowl/measuring cup in the pot, floating in the water. You put your infusion ingredients inside of the heatsafe bowl/cup and then have the water in the pot simmer/lightly boil around it. This method is great for longer infusions. 

Note: You need a cheesecloth to strain your infusion through to get rid of the pieces of weed when it’s done. If you don’t have a cheesecloth, we don’t blame you – who does other than the Amish? Use a clean Chux cloth, tea towel or pantyhose instead. 

CannaOil

What you need:

• 1 cup coconut oil
• 3-7g of decarbed weed (anywhere from a fid to a hundy. Use more for a higher concentration)
• 1 cup of water
• Cheese cloth

Method

1. Add coconut oil and water to a double boiler or saucepan on a low heat.
2. Add decarbed weed.
3. Simmer on low heat for 2-3 hours. There should be small but steady rolls of bubbles in the water or infusion if you have it in the saucepan. Stir occasionally. 
4. Strain through a cheese cloth into a container.
5. Seal the container and store in the fridge.

CannaButter

What you need:

• 1 cup of butter (around 225g)
• 3-7g of decarbed weed (anywhere from a fid to a hundy. Use more for a higher concentration)
• 1 cup of water
• Cheese cloth

Method

1. Melt butter and water in a saucepan or double boiler on a very low heat. Very low means the lowest setting your stovetop can go. 
2. Add your decarbed weed.
3. Simmer for 2-3 hours. Do not boil it! Make sure to stir often.
4. Strain through a cheese cloth into a container.
5. Refrigerate until solid. Some water will separate from the butter – just blot that with a paper towel.

RECIPES

Now you’ve done all the set up, we can actually crack into the recipes. We have included some optional Edible Ups, which take your edibles to the next level but can be easily opted out of if you want to reduce the potency. 

Best Box Brownies in Town

This recipe is designed to serve 9 stoners.

What you need:

For the brownies:

• Edmonds Choc Fudge Brownie mix
• 2 eggs
• 2 Tbsp water
• ½ cup melted CannaButter

For the frosting:

• Frosting mix included in the box mix
• 2 Tbsp milk
• Edible Up: 75g (about 5 Tbsp) of melted CannaButter. You can use normal butter if you’re not looking for insane potency, but this is a good opportunity to add more weed if you are looking for stronger edibles

Method

1. Preheat the oven to 180°C.
2. Add brownie mix, eggs, water and melted Cannabutter to a bowl and mix thoroughly to combine.
3. Spread brownie mix into a greased tin and bake for 30 minutes.
4. Once fully cooked, take out and cool for half an hour. 
5. Optional Edible Up: Mix 75g of melted CannaButter, splash of milk and frosting mix from the box in a bowl. Use normal butter to reduce potency here. 
6. While still hot, poke lots of holes in the brownie, and spread icing on top so that it sinks into the brownie.
7. Let brownies cool, then enjoy!

Note: the icing definitely makes this one crazy and a little bit scary if you eat too many. For sure limit yourself to one. 

Gingerbread Latte Cookies

This recipe is designed to bake anywhere from 10-20 cookies for your stoner friends, depending on how big you make them.

What you need:

For the cookies:

• ¾ cup CannaButter (softened)
• ¾ cup brown sugar
• 1-2 Tbsp freeze dried coffee
• 2 tsp vanilla extract
• 1 egg
• ⅓ cup molasses
• 2 ¼ cups flour
• 1 ¼ tsp baking soda
• 2 tsp ginger power
• 1 tsp ground cinnamon
• Pinch of salt
• 3 Tbsp white sugar (for rolling the cookies in)
• Hand mixer or cooking mixer

For the icing:

• Edible Up: ½ cup softened CannaButter, or normal butter to reduce potency
• 1 ½ cup icing sugar
• 3 Tbsp milk
• ½ tsp vanilla extract
• Optional: 1 tsp freeze dried coffee

Method

1. Preheat the oven to 180°C.
2. Beat softened butter, sugar, coffee and vanilla until light and fluffy. 
3. Add egg and molasses. Stir to combine. 
4. Mix in flour, baking soda, spices and pinch of salt. Place white sugar in a separate bowl to the side. 
5. Roll dough into balls (anywhere from 10-20). Roll dough balls in the white sugar bowl to coat. 
6. Place dough on a lined tray and bake for 12-15 minutes. Cookies should be golden on edge and slightly cracking on the surface, but soft in the centre.
7. Add softened CannaButter (or normal butter) with icing sugar, milk, vanilla extract and coffee if using. Beat with a hand mixer until pale and fluffy. 
8. Ice cookies when cool by transferring icing into a snaplock bag and cutting a hole on a bottom edge for piping. Alternatively, use a spoon to spread icing evenly over cookies. Be sure to be careful if using Edible Up icing, as it can make a cookie quite potent. Enjoy!

Sweet and Sour Weed Gummies

This recipe is designed to serve around 10-12 stoners.

What you need:

For the gummies:

• 2-4 Tbsp of gelatine. The amount depends on how firm you want the end gummies to be. If you are using vegan gelatine and jelly, you must use sunflower lecithin as a binder
• 2x 85g jelly packets (we recommend strong/sour flavours such as sour apple or raspberry)
• 1 cup CannaOil
• ½ cup water
• Whisk
• Optional: 1 tsp sunflower lecithin (helps the oil to bind a bit better)
• Optional: gummy moulds. An ice cube tray works for this, otherwise you can pour it into a container and cut the gummy into pieces. 

For the rolling sugar: 

• 2 Tbsp white sugar
• Optional: 1 tsp citric acid to make sour gummies
• Optional Edible Up: 1 Tbsp melted CannaOil

Method

1. Warm water on a medium heat in a sauce pan – don't boil. While waiting for water to heat, melt your CannaOil into a liquid either in the microwave or on the stove in another saucepan. 
2. If using, add sunflower lecithin to warm water, and mix until dissolved. If you don't have the lecithin, skip this step.
3. Pour in melted CannaOil and whisk vigorously until everything looks blended.
4. Turn heat to low. Add both jelly packets. Stir until everything is fully incorporated.
5. Slowly sprinkle gelatin over the mixture, stirring as you go. Do not boil, as this will break the emulsion between the oil and water mixture.
6. Give the mixture a final good strong whisk before pouring into moulds or containers. 
7. Place gummies in the fridge for 2 hours to set.
8. Once set, free gummies from moulds or container and cut evenly into 2x2 cm squares. If some separation of oil has formed, just pick it off and put to the side for future use.
9. For rolling the gummies, combine sugar, citric acid and CannaOil in a sealable container. Add gummies to the container with the sugar mix, seal the container and lightly shake to toss the gummies in the mixture. 
10. Enjoy!

Air Fryer Friendly Cheese Rolls

This recipe is designed to serve 12 Southern stoners.

Note: These cannot be made vegan friendly – sorry! Vegan cheese doesn't melt the same as normal cheese, so the CannaButter can't bind to the cheese paste properly.

What you need:

• 1 loaf of super thick sliced white bread (Southlanders may judge you if you use that grainy shit) 
• 1 cup (250ml) evaporated milk 
• 1 cup of grated cheese (a sharper flavour like tasty or cheddar is ideal to mask the CannaButter taste) 
• 1 packet of onion soup mix 
• ⅔ cup melted CannaButter. If you’re after a lower dose, you can sub ⅓ a cup of CannaButter for normal butter.
• Optional: 1 small diced onion, 1 tsp minced garlic and 1 tsp mixed herbs to mask CannaButter taste and make rolls boujee

Method:

1. Preheat the oven to 180ºC if using it instead of the air fryer. 
2. Finely dice onion and garlic if using. Add onions, garlic and mixed herbs with a bit of CannaButter to a pot over medium heat. Stir for a few minutes to soften.
3. Add the onion soup mix, can of evaporated milk, and grated cheese to a pot over medium heat to form a thick paste. 
4. Remove the pot from heat, and fold in half of the melted CannaButter to the paste. Set it aside to cool down for a few minutes, forming a spreadable paste. 
5. Take a slice of bread, and spread over a generous amount of the cheese paste. Roll it up. Use extra paste as glue if your bread won’t stay rolled. 
6. Brush the rolls with the other half cup of CannaButter. You want to drench these rolls much more than your average cheese roll. This will get them nice and golden, and ensure they have that special kick. 
7. Place rolls on baking paper in the airfryer or on a lined tray if using an oven. Bake at 180ºC for 8 minutes, until golden brown. Don’t let them burn! 
8. Allow to cool slightly and enjoy!

Sunday Roast

This recipe is for those who want a feast and are utterly devoted to being a stoner. The lamb leg requires a slow cooker. It’s a lot of admin, but the result is well worth it. Take caution when consuming this as a full meal, as all components are infused. You can take parts of this recipe to spice up your flat dinners instead of making the full roast, and save the full thing for a Holy Day, such as 4/20. 

This recipe is designed to serve 6 stoners, and requires a total of 140 grams (just under ⅔ of a cup) of CannaButter. 

What you need:

For the lamb:

• 1kg of lamb leg, bone in
• 30g CannaButter (about two Tbsp)
• Olive oil
• 2 Tbsp dried thyme
• 2 Tbsp garlic powder
• 1 Tbsp onion powder
• 2 Tbsp Italian seasoning
• 1 Tbsp chilli flakes
• Pinch of salt 
• Pinch of pepper
• 500ml (2 cups) stock (chicken, beef or vegetarian all work) 

For the roast veggies: 

• ½ pumpkin (cut into 4cm pieces, peel or unpeeled based on your preference)
• 1kg potatoes (cut into quarters)
• 6 crushed cloves garlic 
• 60g melted CannaButter (about 4 Tbsp)

For the peas:

• 250 grams (about 1 and a ½ cups) frozen peas
• 2 Tbsp mint sauce 
• 20g CannaButter (about 1½ Tbsp)

For the gravy:

• 1 packet of roast meat gravy mix (vegetarian options work well too) 
• 30g melted CannaButter (about 2 Tbsp)

Slow Cooked CannaLamb

1. Generously cover your leg of lamb with seasonings (thyme, garlic powder, onion powder, italian seasoning and chilli flakes) and 30g of CannaButter. Edible Up: Marinate your lamb leg overnight in the CannaButter and seasonings for a stronger infusion. 
2. Add your lamb leg and stock to a slow cooker, and cook for 7-8 hours on low.

Garlic Cannabutter Roast Pumpkin and Potatoes

1. Preheat the oven or an airfryer to 210º fanbake. Bring a medium sized pot of water to boil.
2. Add chopped potatoes to a boiling pot of water, and cook until just tender (about 10 minutes). Drain potatoes well.
3. While the potatoes are cooking, combine 60g of CannaButter and the crushed garlic in a small bowl.
4. Place the boiled potatoes and uncooked pumpkin on a large, lined baking tray. Pour the butter and garlic mixture over them. Toss the vegetables to spread the seasoning evenly. 
5. Bake for 35-45 minutes, or until crispy and golden brown.
6. Garnish with salt and pepper to taste. 

Minted CannaButter Peas

1. Fill a medium pot with water and bring to a boil.
2. Add your frozen peas, and boil for 2-3 minutes until tender. 
3. Drain the water from the pot, and return the peas to the element, turning it down to low heat. 
4. Add 20g of CannaButter and mint sauce. Toss until evenly coated and melted. 
5. Remove from heat to serve. 

CannaGravy

1. Cook gravy seasoning according to the packet’s instructions. 
2. Once done, turn heat to low and add 30g of melted CannaButter, stirring until combined.
3. Optional Edible Up: Add some of the slow cooker liquid from the lamb for a flavour and infusion boost. 

All done! Enjoy, stoners.