Eat little at a time, and only at need. For these things are given to serve you when all else fails. The cakes will keep sweet for many many days, if they are unbroken and left in their leaf-wrappings, as we have brought them. One will keep a traveler on his feet for a day of long labour, even if he be one of the tall men of Minas Tirith.

Yield: Makes 24 lembas

Ingredients:

2 stick (1 cup) butter, softened

1/2 cup sugar 2 teaspoons finely grated fresh orange zest

1/4 teaspoon salt 2 1/2 cups (10 oz) all-purpose flour

2 tablespoons coarse sugar

Instructions:

Preheat oven to 375°F.

Cream butter and sugar in mixer. Add orange zest, and salt. Gradually add in flour at slow speed until mixture forms a soft dough.

Transfer dough to an ungreased large baking sheet and pat into a 10 by 8-inch rectangle. Prick dough all over with fork and sprinkle with coarse sugar, pressing it gently into dough with your fingertips to adhere. Score dough crosswise with back of a knife into 12 rectangles (3 rows by 4 columns) (do not cut all the way through), then score each rectangle into 2 triangles.

Bake shortbread in middle of oven until edges are golden but center is pale, 12 to 17 minutes. Cool on baking sheet on a rack 10 minutes, then cut into 24 triangles along scored lines while still warm. Transfer triangles with a long spatula to a rack to cool completely.

Notes:

Shortbread can be made 3 days ahead and kept in an airtight container at room temperature.

Shortbread keeps 1 week.

Yield: Makes 24 lembas

Ingredients:

2 stick (1 cup) butter, softened

1/2 cup sugar 2 teaspoons finely grated fresh orange zest

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