Embarking on an Unexpected Hike
Last autumn, I decided to take a spontaneous hiking trip in the Misty Mountains—okay, it wasn’t truly the Misty Mountains of Middle-earth, but the grandiose Appalachian Trail can feel just as daunting and mystical. I set off with just my backpack, walking stick, and a head full of Tolkien lore. Little did I know that this escapade would lead me to stumble upon a culinary treasure steeped in both mystery and delight.
### Discovery in Middle-earth
It was late afternoon when I realized I had veered off the main trail. The sun was beginning to set, casting an amber glow that seemed to dance over the crunching leaves beneath my boots. As I navigated through the dense thickets, my eyes caught a flicker of light, guiding me towards it like a moth.
To my amazement, the light led me to the entrance of a tiny, almost invisible cave, concealed by cascading vines and moss. Stepping inside, the ethereal light illuminated the space in an otherworldly glow. The cave was adorned with ancient runes and symbols—Elvish, no doubt—and within the alcove sat a finely carved wooden box. My curiosity piqued, I opened the box to find an old, leather-bound book.
Inside the book, pages filled with hand-written notes and illustrations described various elven recipes in intricate detail. One particular recipe caught my eye—a version of Lembas bread, adapted with hazelnuts and honey. According to the notes, this recipe was a secret passed down through generations, aimed at sustaining travelers on their long, arduous journeys.
I hurriedly copied the recipe, eager to test it upon my return. With the book safely returned to its mystical box, I retraced my steps back to the main trail, eager to transform this legendary elven sustenance into my own creation.
### Ingredients
– 1 cup toasted hazelnuts, finely ground
– 2 cups all-purpose flour
– 1/4 cup honey
– 1/4 cup brown sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 teaspoon cinnamon
– 1/2 cup cold unsalted butter, cubed
– 1 large egg
– 1/2 cup buttermilk
– 1 teaspoon pure vanilla extract
– 2 tablespoons of fresh rosemary, finely chopped (optional)
### Instructions
1. **Prepare the Hazelnuts**: Begin by toasting your hazelnuts. Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for about 10 minutes, or until fragrant. Let them cool and then finely grind them in a food processor.
2. **Dry Ingredients**: In a large mixing bowl, combine the ground hazelnuts, all-purpose flour, salt, baking powder, and cinnamon. Mix thoroughly to ensure that all dry ingredients are well-blended.
3. **Incorporate Butter**: Add the cold cubed butter to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
4. **Sweeten the Dough**: In a separate bowl, whisk together the honey, brown sugar, vanilla extract, and the egg until well combined. Pour this sweet mixture into the dry ingredients.
5. **Add Buttermilk**: Gradually add the buttermilk, mixing until a cohesive dough forms. If you’re adding rosemary, now is the time to mix it in.
6. **Roll and Shape**: Turn the dough out onto a floured surface and roll it out to about 1/2 inch thickness. Use a round cookie cutter or a glass to cut out the cakes.
7. **Bake**: Place the cakes onto a parchment-lined baking sheet. Bake in your preheated oven for 12-15 minutes, or until golden brown around the edges.
8. **Cool Down**: Allow the cakes to cool on a wire rack before serving. They are best enjoyed fresh but can be stored in an airtight container for up to a week.