Try this Lembas Bread recipe, or contribute your own.
- Carbohydrate 226.146400191173 g
- Cholesterol 0 mg
- Fat 2.46400000208294 g
- Fiber 6.48000011991879 g
- Protein 24.7920000209579 g
- Saturated Fat 0.37200000031447 g
- Serving Size 1 1 recipe (386g)
- Sodium 39.5200000334083 mg
- Sugar 219.666400071254 g
- Trans Fat 0.892000000754053 g
- Calories 1032 calories
Step-by-step
- Preheat oven 190C/375F
- In a saucepan, melt the shortening and scoop in the golden syrup.
- Bring to a boil and let cook for a few minutes.
- In a bowl, add in the flour, then pour in the sugar mixture.
- Add more flour if required, but stir until combined.
- Roll out very thin and slice into squares.
- Place on a baking tray and bake for 20-30 minutes until the colour starts to darken.
- Let cool completely (it will be soft when it's out of the oven) before storing in an airtight container.
Thin-rolling dense dough requires specific hardware to achieve an even thickness across every square. Because this recipe uses a high proportion of flour to liquid, managing the friction on your work surface dictates whether the final sheet tears during transfer.
- Use a heavy metal baking tray rather than a silicone mat, as direct contact with conductive metal aids the bottom crust in developing the necessary color before the interior over-dries.
- Grate the copha shortening while it is thoroughly chilled if your kitchen environment exceeds 22 degrees Celsius, preventing the fat from melting prematurely into streaks within the dry flour.
- Slice the dough while it rests on parchment paper to avoid stretching the individual squares out of their geometric shape before they enter the 190C oven.
Once baked, the structure requires a full cooling cycle on an open wire rack to harden completely from its initial out-of-oven softness. Storing the cooled squares in a sealed glass or metal container preserves their shelf life for up to two weeks without significant moisture absorption.
