 | 6 Spoons of softened butter (Churned cream). 2 Table-cups of ground seed (Flour). 1 Spoon of sugar. 1 Egg, beaten. ½ Small cup of Milk. 4 Spoons of heavy cream. Fallen Mallorn leaves for Storage. Cut the butter into small slices, mixing it within a bowl with the flour; until the mixture resembles oats. Do this with speed, for the butter will melt if not. Add the sugar into the mixture. In a small bowl, beat the egg and milk together until mixed. Reserve 1 Spoon of this mixture to brush the tops of the waybread. 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 ¾" thickness and cut into the desired shape. Brush the tops of the Lembas with the reserved egg-milk mixture. Bake in a hot oven for 12 to 13 minutes. For safe keeping, wrap each Lembas individually in a fresh, clean Mallorn leaf. |
