One small bite is enough to fill the stomach of a grown man.”
Usually eaten on long journeys were food might be hard to find, these deliciously sweet and slightly lemon flavored elven bread are a rare and most favored treat. Wrapped in a mallorn leaf, the bread stays fresh and can last you for ages. And even though it's an elvish food, I thought it might be something fun to make for Lammas.
Aha! To all those who have always searched for the Lembas bread recipe, search no more. I have personaly tried these, made them myself, and they are very good. Try it!
- 6 TBSP butter or margarine, slightly softened
- 2 cups self-rising flour
- 1 TBSP granulated sugar
- ½ cup raisins (optional)
- 1 egg, well beaten
- ½ cup milk
- 4 TBSP heavy cream
- Mallorn leaves
With a pastry blender of fork, cut margarine into the flour in a mixing bowl until the mixture resembles cornmeal. Do this rapidly so the butter does not melt. Add the sugar and if desired, ½ cup of raisins. In a small bowl, beat the egg and milk together until mixed. Reserve 1 TBSP of this mixture to brush the tops of the Lembas.
Add the cream and egg mixture to the flour and mix just until combined into a stiff, soft dough. Knead three or four times on a lightly floured surface. Roll dough to a ¾" thickness and cut with an oval or leaf shaped cookie cutter. Place on a lightly greased baking sheet, leaving 1" of space between Lembas.
Brush the tops of the Lembas with the reserved egg-milk mixture. Bake for 12 -13 minutes in a preheated 400 degree oven.
For safe keeping, wrap each Lembas individually in a fresh, clean Mallorn leaf. If these leaves are unavailable in your area, create your own, or store the Lembas in a tightly closed container. Makes about 1 ½ dozen Lembas.