Water can make canna-butter texture grainy, but I still like adding it to the mix when infusing as I feel it gives a better flavor (and you can se it and forget it). After making your infusions, drain and strain, then try heating over very low heat, for a just a few minutes, in order to evaporate any lingering bits of water. I find this helps with the texture.

I’ve only recently started baking with cannabutter and while I consider myself a fairly decent cook, I’m terrible at baking. I’ve found that my cookies always come out with a grainy texture that I don’t like at all. The most recent batch I made was using a quad of ground up AK47, I decarboxylated it at 250 for about 20 minutes and put it in the slow cooker on low with 4 sticks of butter and some water and let it sit, occasionally stirring for about 10 hours (the time before I only cooked it for about 3 hours with an eighth and one stick of butter – that was too strong for me). I let it cool in the fridge overnight and have used the butter for 2 batches of cookies (using 1 stick of butter each) that have both had a mealy, grainy texture that I always have to wash down with something else. I usually use a cookie mix instead of making from scratch but have never had this problem with regular butter. The flavor isn’t a huge deterrent for me and I’d like to be confident making something simple like this before incorporating cannabis into other types of dishes.

Any advice?