Ingredients
- 6 TBSP butter or margarine, slightly softened
- 2 cups self-rising flour
- 1 TBSP granulated sugar
- 1/2 cup raisins (optional)
- 1 egg, well beaten
- 1/2 cup milk
- 4 TBSP heavy cream
- Mallorn leaves
With a pastry blender of fork, cut margarine into the flour in a mixing
bowl until the mixture resembles cornmeal. Do this rapidly so the butter
does not melt. Add the sugar and if desired, 1/2 cup of raisins. In a small
bowl, beat the egg and milk together until mixed. Reserve 1 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, 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 lemba individually in a fresh, clean mallorn
leaf. If these leaves are unavailable in your area, store the lembas in a
tightly closed container. Makes about 1 1/2 dozen lembas.
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