Cooking with the Croctopus: Weedy Lembas Bread

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


  1. 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.
  2. Turn the dough out onto a piece of plastic wrap and form into a flat disk. Let rest in the refrigerator for an hour.
  3. Preheat your oven to 350F.
  4. Between two sheets of waxed paper, roll out the dough to 1/4- to 1/8-inch thickness.
  5. 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.
  6. 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.
  7. 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


  1. Preheat the oven to 425F.
  2. Mix flour, baking powder, and salt in a large bowl.
  3. Add butter and mix with a fork or pastry cutter until the mixture looks like wet sand.
  4. Add sugar and cinnamon and mix thoroughly.
  5. Add milk/cream and vanilla, and stir until a thick dough forms.
  6. Roll out the dough to about 1/2-inch thick.
  7. Cut out 3-inch quares and transfer to cookie sheet.
  8. Score each square from corner to corner with a knife. Don’t cut all the way through.
  9. Bake for 12 minutes or so until set and lightly golden.
  10. Good luck finding your way back to the Shire after eating one of these!

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