nothavanas: (shortcake)
It being time for The Desolation of Smaug, I came back to the Lembas recipe from last year and made the suggested changes.

a generous 1.75 tsp cardamom
1/8 tsp ground cloves
a generous 1/4 cup ground pecans, because we had them and did not have almonds
used cider from the Dockrey orchard
used half and half instead of milk

Kneaded dough by hand for a couple of minutes before rolling it out.


Let's see how it does!
*time passes*
Ohh, very nice. The pecans and the half & half add just the right extra fat to soften the flavor and texture. This batch is less crumbly than before, and the flavor is excellent. Sticking with this recipe from now on.
nothavanas: (shortcake)
I am conducting an Experiment in literary baking.

Here's the best, most faithful lembas recipe I found:
http://wastedlandsfantasy.blogspot.com/2010/12/lembas-elvish-waybread-real-world.html


And here's what I've done.
1 3/4 cups of whole wheat flour
1 3/4 cups of white flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
scant 2 teaspoons ground cardamom
1/4 cup ground sliced almonds (ground with an electric spice grinder)
8 Tablespoons cold butter
1/3 cup brown sugar
1/3 cup honey
4-5 oz milk
1/4 cup apple juice or apple cider


Place dry ingredients in food processor and pulse to mix. Add small chunks of butter in three portions and mix well. Transfer to large mixing bowl. Add sugar and honey [I used local raw meadowsweet], and mix with a wooden spoon. Add milk [whole, in this case] and cider [spiced]. Start with 4 oz (1/2 cup) milk and add a bit more if needed. Mix until a soft, sticky dough forms. Flour a worksurface and roll out the dough until a generous 1/2 inch thick. Cut into ~3" squares, using my wooden-handled metal spatula as a guide. Transfer to a greased cookie sheet, leaving a little space. Cut criss-crosses into each square with a knife. Bake at 440 °F for 14 minutes, until just browned. 
My batch made 1.5 sheets worth, so I put them in the oven together and rotated the sheets halfway through.

End result: good texture, a little more breadlike than a scone, but similar. The cardamom is a nice taste. The other flavors aren't distinct, but the whole ensemble is delicious. These would be really good with orange marmalade.

I might try kneading a bit more to develop some gluten, but not by much. I might try adding a hint of clove, maybe, or a bit less cardamom.

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