Lembas Cookies: 6 TBSP butter or margarine, slightly softened 2 cups self-rising flour (see substitute below)2 TBSP granulated sugar1TBSP honey1 TBSP Orange extract1/2 cup finely chopped almonds 1 egg, well beaten 1/2 cup milk 4 TBSP heavy cream Mallorn leaves 1. With a pastry blender, cut margarine into the flour in a mixing bowl until the mixture resembles cornmeal. Do this rapidly so the butter does not melt. 2. Add the sugar, 1/2 cup of almonds, 1 TBSP honey, and 1 TBSP orange extract to above mixture. 3. 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 rest of the cream and egg mixture to the above mixture (flour) and mix just until combined into a stiff, soft dough. 4. Knead three or four times on a lightly floured surface. Roll dough to a 3/4" thickness and cut with a leaf-shaped cookie cutter. Place on a lightly greased baking sheet, leaving 1" of space between lembas. 5. Brush the tops of the lembas with the reserved egg-milk mixture.6. Bake for 12 -13 minutes in a preheated 400 degree oven. 7. 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. Makes about 30 lembas. Serve with dipping honey and heat before serving.Substitute for 2 cups self-rising flour: use 2 cups minus 4 TBSP all-purpose flour. Add 3 TSP baking powder and 1/4 TSP salt.
its reallllly good