A Hobbit’s Feast
As every hobbit knows, afternoon tea isn’t complete without a delicious, sweet treat. This lavender-scented elvish lembas bread is certain to delight hobbits and elves alike!
Elvish lembas bread is the ideal snack to sustain even the hungriest hobbit on an adventure. First made by Yavanna, one of the Valar, from a special corn grown in Valinor, the recipe for lembas bread is a closely guarded secret. While we may not be able to perfectly replicate the lembas of Valinor, this Lavender Lembas Bread makes the perfect substitute.
The food was mostly in the form of very thin cakes, made of a meal that was baked a light brown on the outside, and inside was the colour of cream. Gimli took up one of the cakes and looked at it with a doubtful eye. “Cram,” he said under his breath, as he broke off a crisp corner and nibbled at it. His expression quickly changed, and he ate all the rest of the cake with relish.
-The Lord of the Rings: The Fellowship of the Rings (Book 2 Chapter 8: Farewell to Lórien)
This elvish lembas bread is made in the style of French sablé cookies – buttery and with a tender, crumbly crumb. Fresh lavender adds a delicate floral aroma that will transport you to the enchanted realms of the elves!
Ingredient Notes
Lavender: If possible, use fresh lavender buds for this recipe. Be sure that the lavender you harvest has not been sprayed with pesticides or any other chemicals. Dried culinary lavender can be used instead and is readily available in health food stores and online.
Salted butter: I love the addition of salt in baked goods and this recipe was developed to have an enhanced sweet and salty flavour. If you aren’t a fan of too much salt in baking you can substitute with unsalted butter or cut down on the added kosher salt.
Kosher salt: The amount of salt called for in this recipe is based on the use of kosher salt which is less salty than table salt. If using table salt, reduce the amount by half.
Egg yolks: This recipe for lembas bread is made in the style of a French sablé cookie which typically doesn’t use a leavener. Egg yolks will help the dough to bind but not add too much leavening action.
How to Make Lavender Elvish Lembas Bread
Make the lavender sugar
I like to blend the lavender with the sugar in a food processor. This helps to release the oils and infuse the sugar with the lavender flavour. However, this step is optional and you could certainly skip it and add the lavender buds directly to the butter and sugar while creaming.
If using fresh lavender, be sure to let it dry completely before mixing with the sugar – if there is any excess moisture it can cause the sugar to clump. In the bowl of a food processor, combine the sugar and lavender buds. Blend for a few seconds just until the lavender begins to break down. Don’t blend so long that the sugar pulverizes.
Make the lembas dough
In the bowl of a stand mixer fitted with a paddle attachment add the softened butter. Add the lavender sugar to the butter and beat on medium speed until creamy and fluffy. Scrape down the sides of the bowl and beat again to ensure the butter and sugar are completely blended.
Add the vanilla extract and honey and beat until combined. Add the 2 egg yolks to the mixer and blend until the egg yolks are fully incorporated into the butter mixture. Stop and scrape down the sides as needed.
In a separate bowl combine the flour and kosher salt and whisk to combine. Add the dry ingredients to the mixer and blend on low just until the dough comes together. Do not over beat.
Scrape the dough out onto the counter and press together. Cut the dough in half and form into two discs. Wrap with plastic wrap.
Chill the lembas dough
This sablé cookie dough is soft and delicate to work with. I find it easier to roll out and shape if the dough is slightly chilled. Ideally, chill the dough in the fridge for 30 minutes. If you leave the dough longer, it will harden considerably due to the high butter content and be difficult to roll out. If this happens, let the dough sit at room temperature until it becomes soft enough to roll out.
Shape the lembas
Preheat the oven to 350 deg F. Line two baking sheets with parchment paper and set aside. Beat 1 egg to use for the egg wash. Set aside.
On a lightly floured surface, roll one disc of dough into a rectangle shape roughly 9 inches by 6 inches and ¼ inch thick. Cut the dough into 6 squares (3 squares by 2 squares) that are about 3 inches by 3 inches. Use a lifter to transfer the squares to the parchment-lined baking sheets. Repeat with the second disc of dough.
Bake the lavender lembas bread
Use the back of a heavy knife to press an X shape on top of the squares. Brush the tops evenly with the egg wash. Bake for 12 to 15 minutes until the lembas is golden in colour and just beginning to brown around the edges.
Let cool on the baking sheet for a few minutes and then carefully slide the parchment paper onto the counter to cool completely. Enjoy with a pot of tea or a glass of Miruvor!
A Hobbit’s Feast
- First Breakfast: Savoury Dutch Baby with Tomatoes, Sausages, and Bacon
- Second Breakfast: Wild Mushrooms on Cheese Toast
- Elevenses: White Braided Bread with Whipped Brie, Berries, and Honey
- Luncheon: Beef, stout and barley soup, Ploughman’s Lunch, and Blackberry Almond Tart with Honey Whipped Mascarpone
- Afternoon Tea: Miruvor, Lavender Lembas bread, and Spiced Mead Honey Cake
- Dinner: Cider Braised Rabbit with Herbs
- Supper: Beer-Battered Fish and Chips
- Dessert: Hazelnut Meringue Cake with Strawberries and Cream
Let me know what you think about the recipe, or hobbit food generally!
Follow along on Instagram @rhubarbandlavender for my Hobbit’s Feast reel series, and make sure to tag me if you make one of my recipes!
