I've mentioned before that my teenage daughter is becoming quite the rock star in the kitchen. She's been learning how to cook more and more things and we are going to start ramping it up, since she's leaving for college in the fall (Ahhh! It's totally freaking me out.). Last week she used her kitchen skills to make this lembas bread. It was quite dramatic since she wouldn't tell me what she was making until it was finished. It was really fun to watch her make it :)
I should note she found the recipe on Tumbler, and doesn't know where it came from before that.
For those of you who aren't Lord Of the Rings fans, lembas bread is Elvish traveling bread. Apparently it is so magical that one bite is enough to satisfy the hunger of a fully grown man. But not Hobbits, as they can easily pound down several of them at a time ;)
Turns out, lembas bread is basically a scone. A delicious, tender, lightly-cinnamony scone. They were so delicious it was hard for me to stop after one. Or two. I stopped after two. Until the next morning when I had another one.
Lembas Bread (Elvish traveling bread)
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon honey
2/3 cup heavy whipping cream, plus extra if necessary
1/2 teaspoon vanilla
1. Preheat your oven to 425. Line a baking sheet with a Silpat liner or parchment paper.
2. In a large bowl, mix together the flour, baking powder, and salt. Add the butter and mix with a hand mixer until the mixture looks like fine granules. Add the sugar and cinnamon and mix well.
3. Add the honey, heavy cream, and vanilla, and mix well with a fork until a thick dough forms. If the dough is too dry, add more cream, 1 tablespoon at a time until the dough comes together.
4. Turn the dough out onto a work surface lightly dusted with flour. Roll the dough out to 1/2-inch thick. Cut the dough into 3-inch squares and transfer them to the prepared baking sheet. Lightly cut a criss-cross, corner to corner, with a sharp knife, careful to not cut all the way through.
5. Bake for 10-12 minutes, or until the dough is set and lightly golden. Cool completely before eating (If you can wait).
Makes about 9 lembas breads.