Faery Sweet Breads

This recipe is found in LLewellyn's 1995 Magickal Almanac by Patricia Telesco.

Though the original recipe was baked on April 30th as part of spring rites

for welcoming the fae, they can be baked as an offering to the faeries all

year long. They are traditionally shared with the fae (left outside

overnight) and the all the members of the family, coven or community. If

they are eaten, it was regarded as good fortune (faeries don't trust just

anyone's treats - they've been tricked before).

2 cups sifted flour

1 cup candied fruits

1 egg

1/2 teaspoon baking powder

1 cup buttermilk

1/2 cup honey

1 tablespoon rose water

Combine the flour, egg, baking powder, rose water, and buttermilk in a good

sized bowl, stirring until they are well blended. Next, fold in the candied

fruits so they are distributed evenly in the dough. If the dough seems

sticky, add more flour until you can work it easily with your fingers.

Shape heaping tablespoonfuls of the dough into four leaf clovers. Place on

a greased cookie sheet at 350*F for about 10 minutes, until fully raised and

slightly browned. Drizzle a little honey on top while cooling.