\recipe{Lembas}[Preheat oven to \cunum{425}{F}. Line a baking sheet with parchment paper]
\serves{4}
\preptime{\cutext{15}{min}}
\cooktime{\cutext{15}{min}}

\begin{step}
	\cutext{1.5}{cup} AP flour
	\cutext{1}{TL} baking powder
	\cutext{1/4}{TL} salt
\method
	Combine in a large bowl.
\end{step}

\begin{step}
	\cutext{1/2}{cup} / 1 stick butter
\method
	Cut the butter into pieces and add to the flour mixture, mixing well.
\end{step}

\begin{step}
	\cutext{1/3}{cup} sugar
	\cutext{1}{TL} vanilla sugar
	\cutext{1}{TL} cinnamon
	\cutext{1/4}{cup} heavy cream
\method
	Add and mix one more time.
\end{step}

\begin{step}\method
    On a flour-dusted work surface, roll out the dough as thick as a finger and cut into four \cunum{3}{in} by \cunum{4_1/2}{in} squares. Place them on the prepared baking sheet. Using a sharp knife, cut an X into each one to obtain the \textit{Lord of the Rings} look. Bake for \cutext{12--15}{min} until light brown. Let cool for \cutext{30}{min}.
\end{step}

\begin{step}
    4 small banana leaves (optional)
    kitchen twine (optional)
\method
    (optional) Wrap each of the cooled Lembas breads in one of the banana leaves and tie with twine. This not only looks great but also keeps the breads from drying out and getting hard.
Tip: Stored in an airtight container, lembas keep almost indefinitely, but at least for a few weeks.
\end{step}