A little while ago, @JeniGreenLeaves challenged me to make elven lembas bread with weed in it. She would make a sweet version, and I would make a savory version.
If you know much about me, you know that I am closer to dwarfkind than elf, and a baker I am not. However, this lembas bread is pretty dang tasty. It’s more like a shortbread, so it might not hold up in your travel gear, but a small bite will leave a grown person stoned for an entire day unless you have the tolerance of a hobbit!
Try both recipes and let us know which one you liked best!
Savory Rosemary Lembas Bread (makes about 18)
- 1 1/4 cups flour
- 1 cup shredded Parmesan cheese
- 2 tbsp rosemary (fresh is better but dried is fine)
- 1/2 tsp salt
- 1/4 tsp fresh cracked black pepper
- 1/2 cup (1 stick) unsalted canna-butter, at room temperature
- Put flour, Parmesan cheese, rosemary, salt, pepper and chunks of butter into a food processor. Pulse until it forms a ball of dough. Add a little bit of water to help it come together if needed.
- Turn the dough out onto a piece of plastic wrap and form into a flat disk. Let rest in the refrigerator for an hour.
- Preheat your oven to 350F.
- Between two sheets of waxed paper, roll out the dough to 1/4- to 1/8-inch thickness.
- Cut dough into squares and place on baking sheet. It’s ok to re-roll out the dough to cut it all out into squares.
- Bake for 10-20 minutes, until they are just starting to turn golden brown around the edges. Cool for a few minutes on the cookie sheet and then move to a rack to cool.
- Enjoy your trip to Mordor!
Sweet Lembas Bread (makes about 10)
- 2 1/2 cups flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 4 tbsp cold canna-butter
- 4 tbsp cold regular butter
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp maple syrup
- 1/2 tsp honey
- 2/3 cup milk/heavy cream (or more, if necessary)
- 1/2 tsp vanilla
- Preheat the oven to 425F.
- Mix flour, baking powder, and salt in a large bowl.
- Add butter and mix with a fork or pastry cutter until the mixture looks like wet sand.
- Add sugar and cinnamon and mix thoroughly.
- Add milk/cream and vanilla, and stir until a thick dough forms.
- Roll out the dough to about 1/2-inch thick.
- Cut out 3-inch quares and transfer to cookie sheet.
- Score each square from corner to corner with a knife. Don’t cut all the way through.
- Bake for 12 minutes or so until set and lightly golden.
- Good luck finding your way back to the Shire after eating one of these!