Description: As light and tasty as any that ever came from Greenwood.
Submitted by: SilverDeath on 2002-09-02 21:49:09
Serves: Makes about 1 1/2 dozen lembas
Prep Time: 20 minutes
Difficulty: Intermediate
Ingredients
6 tbsp honey butter, softened (recipe available in Elven Eatery)2 cups self-rising flour
2 tbsp granulated sugar
1/2 cup raisins (optional)
1 egg, well beaten
1/2 cup milk
4 tbsp heavy cream
Mallorn leaves (optional)
Instructions
With a pastry blender or fork, stir honey butter into the flour in a mixing bowl until the mixture reselbles cornmeal. Do this rapidly so the butter does not melt. Add sugar and if desired, 1/2 cup of raisins.In a small bowl, beat the egg and milk together until mixed. Reserve 2 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 3/4" thickness and cut with an oval or leaf shaped cookie cutter. Place on a lightly greased baking sheet or stone, 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, store the lembas in a tightly closed container.
75 Comments
PERFECT!! I love it! I heard about it last night, made it this morning, and I keep having to tell myself not to eat all of it! *L*
I like it, too, though I had some problems making it. We don’t have selfrising flour here in Germany, so I used 2 cups of flour plus 2 teaspoons of baking powder – and it worked!
Good recipe!
Not quite how I envision Lembas but so so so so sooooooo yummy!! Only problem was tho, that it is all in American measurements, so I had to convert to English first. And I put in too much liquid so it went a bit too wet, so then I had to add loads of flour to make up for it. But that was my fault.
I made it a couple days ago, there actually quite good though you’ve gotta make sure you don’t make them too thich or else you’ll lose your shape you made, but just put a little bit more honey on them and there even better. but it’s a great thing if your late for school in the morning or something…mmmm! :od
sounds wonderful!!!!
I thing i messed up but they are NASTY! i tried a bite and i about threw up!!!! (remember: this is only because i messed up)
I personaly think it is very good.Is there any specific shape i should cut it into?if so contact me.
My sister is allergic to dairy, but she really wants to try this recipe. Is there any way that I could substitute other things instead of milk and heavy cream so that it would still taste almost the same? If you find anything, please contact me. Thanks.
Yummy! 🙂 Would go wonderful at breakfast time!! 🙂
Hi I hate to admit it but it didnt taste that great and I felt like I was going to be sick after I ate it
This looks good! Healthy too, if you use unbleached whole wheat flour. A bit of cinnamon and/or allspice wouldnt go far wrong. It even includes the Mallorn leaves! This one gets my vote for the most authentic.
Speaking of authentic, when I first read the books (near the beginning of the fourth age) Ding Dongs were a new thing. I always thought they may have been what Tolkein had in mind. They are about the right shape, delicious, individually wrapped, will keep forever, and you can live on them. =o)
these taste great !!! epecially when they are hot !!! i had a bit of trouble making them though because i didnt read the bit that said -reserve 2 table spoons of the egg mixture- i had to add alot of flour
Absolutely delicious! I made them yesterday morning, and they’re wonderful! Does anyone know where I can find Mallorn leaves? j/k. ;D I seems like their is too much liqid though, i had to add lots of flour.
Best Lembas recipe I have seen this side of Middle Earth!
Very good! I made the lembas only about two centimeters thick, there was more of them, and they were still REALLY good!
Well, I just tryed it today…and I cant stop eating it.It is just great…next time I will try it with more honey…my sister is baking it right now.
For those that are allergic to dairy, try these: Soy milk, rice milk, oat milk or even goat milk. You can also make nut milk from boiling finely chopped hazelnuts and water. You then strain the liquid and use in recipe. Use remaining nut meats at will.
Ugh this is gross! God have I ever tasted anything worse???
Oh yeah. Soap bubbles.
You won’t believe how long I spent looking for a lembas recipie (I even was so desparate as to enlist my English Literary teacher!) and I think I’ve found the perfect one! Must run and go try!
Mmm! I actually made this recipie (parents freaked out . . .) and just a note to all aspiring cooks out there, just eat a few pieces! I tried to pull a Pippin and gobble up four yummy wafers and now I think my stomach is going to explode! Yummy, anyhow!
YUUUUUUMMMMMMMM!
We had a few problems in the making, as it didn’t turn into dough until we added more flour, however once they were in the oven they did exactly what they were supposed to do. They were so nice! But I must be a hobbit, one small bite didn’t fill my stomach and I’ve been trying very hard not to eat them all! Great recipe!
Excellent stuff, use more flour than it says by half a cup because the dough will be too wet,
by the way.. its just scones basically.
if you want them authentic like in the movie, cut them into squares and make an impression of a diagonal line on them.
I know i’m a bit dim….but ARE there such things as mallorn leaves? PM me please with the answer.
*trots off to make lembas and declare herself an elf*
Ya know, I normally like all foods but this was just disgusting. You might try taking a look at Galadriel’s Gift of Lembas. That was simply superb.
And no, I am not elvenwitch the maker of the other Galadriel’s Gift recipe. I’m just saying, you could take a few ideas from that one.
I did this recipe for my how to do project at school. The kids in my class loved it. Dustbigunit, another member on the site, did Galadriel’s Gift of Lembas, the kids liked that one too.
I haven’t tried this recipe yet, but I will soon..
Does anyone else have any other Lembas recipies? I’m just curious :-D…
Based on the reviews, this recipe must be delicious! The people who hated it must have messed up in the cooking, like I always do ;-).
AHHHh!!!! where is the elven eatery!!!?? i must know!! i have to make these lembas!! please contact me ASAP!!!!!
thanx so much
A great recipe. I once made it and then my friends came over and ate all of it! I then discovered that you should double it. I noticed the dough was too sticky too, just omit the cream and it works better and still tastes good. Ditto for doubles, but I haven’t tried tripling yet. I’ll filll you in when I do.
Still need to try it but I hear other people saying its great and that I will try it!
Great! My friend made it adn gave it to me and now I want more! Ecept, i kinda eat it all already. Oh well! It is still wonderful!
*~YUM! It was sooo easy and delicious! My siblings were all like “I want some!” but I said “Ha, no way! I’M eating it ALL!”~*
Awesome! I made a batch for brekfast this weekend and though my mom frieked out, they tasted great!! A+ everyone! NEver thought I would find a recipie for Lembas but I am glad I did!
~Elanessa~
“Great! Now where are we going?”
a little salty but verry good.
I made them this morning.
These are sooo good! I make them all the time, and I love them! If you want a sweeter version, use sweetened condensed milk instead of cream, this is what I used the first time because I am stupid and thought the SCM was cream. They are soo good!
I made it a couple of days ago, and my mom suggested after they were cooked, making a small hole in the top, and putting melted honeybutter in it–it was really good! thanx for the recipe!
Please…please..!!!…tell me where this elven eatery is..i must know..i need LEMBAS!!!!!!!!!!!!!!!!!!!!!!!!!!
um… I have not made it yet my mom won’t let me. Could you tell me how it tastes? Contact me plz.
SO YUMMY!!!!!!!!!!!!!!!! I have this for a quick breakfast before school starts, or a lunch snackum at school. I share it with my friends. They think it’s really good. They laugh at the fact that it’s lembas. So do i. WEll this stuff is good. :d
I found this recipe one day when I spent the night at her house. We tried it the next morning and loved it! It is simple,and nice. If there was to be ANY improvement, it could be a LITTLE lighter in texture. Very lovely though and makes a great snack!
Sorry major typo in my comment just above. I was at my best friends house.lol 😛
ohhhhhhh it is sooo good!
i made it and i love it and it is soooooo yummmy.
it is really good with honey or stawberry butter or jam.
I made these with a friend and they were absolutely delicious, although they rose a little too much to look “authentic”!! I would recommend this recipe to anyone wanting to make Lembas.
This is by far the best Lembas I have ever tasted. Back when the Fellowship of the Ring on VHS was still a novelty, I whipped up a batch of these and ate the whole darn lot in one watching. Highly recommend!
I dunno why, but every time I try to make this stuff, it always seems to turn out a disaster 😛 Oh well, It’s just that I can’t cook o_O…
But my friend tried it out, and it was SO fantastic!! YAY!
Oy, YOU THERE! Use this recipe cause it’s sooooooo good. Yes yes yes my precious. It only lasts a day even if i double the batch. Oh, and i had a little trouble of when to add hte heavy cream. But that’s my fault. Oh, and if you eat this with heavy cream (something me mum hates me doing) it’s sooooooo good!
Overall this lembas bread is to dies for.
I just made your lembas recipie. It is sooo good!! Im eating my 3rd piece right now! I love it and coming from an elf that means something!! 🙂
This recipe was wonderful!
Me and my sis made it and it is sooooo good! We dident have cream, or white sugar so we used brown sugar and forgot the cream, but they still turned out great!
I made this lembas today, and it didn’t turn out. They looked and tasted like scones. It said that it made 1 1/2 doz, but i only got 9 out of it. Is 3″4″ inch really the right measerment? I will try it again. Btw where is the recipe for the honey butter?
Great recipe, very creative, and the coloring was perfect for Lembas. I do reccomend using more sugar for all you elves with a sweet tooth. Thanks very much to the author of this recipe, I took a bunch of these lembas with me on my trip to see Return of the King with 20 something other friends. They really liked them!
I would like to say that I just used regular butter, and a little baking powder, and they turned out great. Add more sugar though if you do that.
Perfect!!!! Delicious!!!!
Great flavor, smell and texture.
I haven’t had a chance to actually try this recipe, but I did have a few suggestions in the way of Malllorn leaves. Japanese plum tree-if you have one, look closely. It really does resemble the leaves in the movie. The leaves of the kumquat tree also resemble the movie leaves. Also, banana leaves are great to work with, because they are so big and pliable. Hope this was helpful!
it sounds so jummy!:D but I’ve one question: do 400 degree ovens exist? we’ve one of 250 degrees and that’s…um…already quite hot! 😉
this is a WONDERFUL recipe! i made it today and it was REEEEEEALY good. its not as sweet as ud think the honey would make it, so instead of the sugar suggested here, id put like another tbsp if u have a sweet tooth. otherwise, GREAT!
IT WAS AWESOME!!!!! I loved it! It was so easy and all, I made some and took it to school and my friends just died, they loved it!!!!!!! THANK YOU SO MUCH SILVERDEATH!!!!!!!
mmmmmmm this is soooo good!!! it’s so easy to make it’s so fast, they are especially good when they are warm and you put butter on it!!
If you really want Mallorn leaves, use thick, big, green Canada leaves.
this is soooo good. it’s a bit thick, but that’s probably my fault- i made the wafers HUGE! u rock silverdeath! not how i envisioned lembas, but yummy with the honey butter!
Wow…this recipe was amazing. My mom made it while I was at school and it was such a surprise when I got home, I absolutely loved it. It tastes like a biscuit but much sweeter….it’s SOOO addicting and I dont want to share any of it. Genious!!! Marvelous recipe!!
I finaly found a recipie for Lembas!!!! I was just going to make it when I realized that it needed self-rising flour and thick cream. I don’t know if you can use normal flour and just add some baking soda and if you can just use normal cream, but i’ll try it right now and see what happens.
*Blushes* Ok, so I haven’t tried it yet and as everyone else knows I feel stupid asking: 400 degrees Farenheit or Celsius? I think Farenheit but I usually think wrong and muck up, so please get back to me! So I can eat lembas! (MUST HAVE LEMBAS!!!)
These are really great! I made them yesterday evening. My younger brother helped me make them, and he was going around the kitchen doing “Leeeeeembas bread” constantly. Which I didn’t mind that much. The only problem was, I almost didn’t add the sugar, so then my bro was going, “Then it would be blaaaaandas bread!” He’s weird. Oh, I discovered that the dog LOVES it! We spoil him terribly.
Search for Honey Butter in pippin’s recipe box. That is how I found it.
This is the best recipie ever! I made it in sort of squares like in the film, and it was one of the nicest things i’ve ever eaten! I going to make more! 🙂
perfect so soft and fluffy as i write this i have polished off half of them and plan tomake more
Um… Can the raisins be option or are they crutial to the recipe?
I haven’t exactly tried this yet, but i’m just wondering… why doesn’t anyone make lembas with CORN?! that’s actually how it really was made, so i’m just curious. everyone makes lembas with lemon, but no one makes it with corn… ok i’ll stop now.
Made this with self rising flour… Lembas bread is suppose to be a hard brittle piece of brown bread with a cream colored inside, if you leave the self rising flour out and cook it for eeh 25min then take and toast them in a toaster oven after the 25mins you have something that can be called lembas bread just as a heads up
I have a milk allergy as well. For the milk you can either substitute half water- half lemon juice or use Raw Milk. (If she is allergic to the milk protein) For cream use Raw cream. Thats what I’ll do when I make this recipe.
Hope that helps!
Ach! No! Its a cup of water and a teaspoon of lemon juice! That will be nasty of you do half and half!! Sorry!!!
This recipe is delicious!!!!!!!!!!
I made this lembas twice! I had to use regular flour, though. The second time I made it, it tasted like hardened pancakes. Surprisingly yummy.
where am i supposed to find mallorn leaves?
My sister and I just made this recipe…good, but not at all how I would envision lembas.
As I’ve seen some others say – this recipe basically turns out like scones, though less dense.
I will keep looking for a more authentic recipe, but this is still very tasty! I’m thinking of putting some cinnamon and sugar butter on mine. Yum…
Thanks for sharing this!