Chocolate hemp butter cookies

Pure whole hemp seeds and hemp hearts (the name for the hulled seeds) are a highly nutritious, proteinrich wholefood, and you can’t get high or in trouble from eating them.

With a slightly nutty flavour and a creamy texture similar to sunflower seeds, hemp seeds are tasty and easy to add into everyday meals.

Scatter over morning porridge, yoghurt and fruit salad, or add to homemade muesli.

Grind to make seed butter or add to dips such as hummus.

Throw a spoonful into smoothies, sprinkle on top of salads, eggs, pasta, soups or smashed avocado on toast.

Use in baking to make seed crackers, bliss balls, muesli bars and biscuits, or simply nibble a handful for an instant energy boost.

Recipe: Julie Le Clerc

Photo: NZ House & Garden/Stuff Makes: About 20

■ 100g hemp hearts, plus extra to sprinkle

■ 1 tbsp hemp seed oil

■ 70g butter, softened

■ 70g soft brown sugar

■ 1 small free-range egg

■ 1 tsp vanilla extract

■ 70g self-raising flour

■ 1 tbsp cocoa powder

■ 1 tsp ground cinnamon

■ 70g dark chocolate, roughly chopped

Make the hemp butter by grinding the seeds and oil to a paste in a small food processor. In a bowl, cream the butter and sugar, then beat in the egg, vanilla and hemp butter. Stir in the flour, cocoa, cinnamon and chocolate. Chill for 30 minutes. Place tablespoonfuls onto 2 greased baking trays and dust with extra seeds. Bake at 180C for 10-12 minutes.