Lembas Bread

This classic Lord of the Rings lembas bread recipe creates a rich, shortbread-like travel cake. Ingredients 2.5 cups all-purpose flour 1 tbsp baking powder 1/4 tsp salt 1/2 cup cold butter, cubed 1/3 cup brown sugar 1 tsp cinnamon 2 tbsp honey 2/3 cup heavy cream (or milk) 1/2 tsp vanilla extract Instructions Preheat & Prep: Heat oven to 425°F (218°C) and line a baking sheet with parchment paper. Mix Dry & Butter: Whisk the flour, baking powder, and salt in a bowl. Cut in the cold butter using a fork or pastry cutter until crumbly. Stir in the brown sugar and cinnamon. Form Dough: Add the honey, heavy cream, and vanilla. Stir until a thick dough forms. Shape: Roll the dough out to 1/2-inch thickness on a floured surface. Cut into 3-inch squares, place on the baking sheet, and lightly score a crisscross "X" on top of each square with a knife (do not cut all the way through). Bake: Bake for 12–15 minutes until set and lightly golden around the edges. Let cool completely, then wrap in clean banana leaves tied with twine for an authentic Elven presentation.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat & Prep: Heat oven to 425°F (218°C) and line a baking sheet with parchment paper. Mix Dry & Butter: Whisk the flour, baking powder, and salt in a bowl. Cut in the cold butter using a fork or pastry cutter until crumbly. Stir in the brown sugar and cinnamon. Form Dough: Add the honey, heavy cream, and vanilla. Stir until a thick dough forms. Shape: Roll the dough out to 1/2-inch thickness on a floured surface. Cut into 3-inch squares, place on the baking sheet, and lightly score a crisscross "X" on top of each square with a knife (do not cut all the way through). Bake: Bake for 12–15 minutes until set and lightly golden around the edges. Let cool completely, then wrap in clean banana leaves tied with twine for an authentic Elven presentation.

Step 2

2nd option Chilling is the only thing that takes any time! 400 grams of butter softened 1 cup of super fine sugar or caster sugar (I make my own I just buy regular sugar and blitz it a few times in the food processor) Zest and. Juice of two lemons 1 1/2 tsp rosemary 3 1/2 cups all purpose flour Cream butter and sugar together till fluffy. Add zest, rosemary and half the flour. Mix just till combined. Add lemon juice and the rest of the flour mix till combined but don't over mix! Spread it out patting it down into a parchment lined pan. Cover with plastic wrap or parchment and refrigerate 1 hour minimum Finishing rolling out till it fills the pan or pans. I have a large baking pan I use. Bigger than a 9x13 but you could easily make two small trays. Chill again for 20-30 minutes. Use a knife and score the squares. Bake at 325 for 25 minutes