Recipes for Ritual

For the Rite of Sacrifice/Veneration, we may offer white bread, plain biscuits/crackers, honey cakes or almond crescent cookies, while for the Great Liturgy, fresh white bread is used.

Easiest Honey Cookies

The Madrian honey cakes were about the size of an adult’s thumbprint, rolled into a ball, flattened and burnt on a grid over charcoal in a bowl. If I remember correctly three, were available for the Rite of Sacrifice. Prima Madria Sophia

“Honey was thought to be magical in the world of the ancient Romans. Aside from its value as a beloved sweet treat in its honey comb form and as a sweetener in cooking, honey was also used to dress wounds and to lift the spirit. The Romans made a wine called Mulsum from honey which they believed was good for digestion and promoted long life.

Many Romans made replica statues and funerary masks using bees wax which were believed to protect them.” (Sacred Sciences)

28 min

Just four ingredients make up these lovely little cookies, rich with the summery taste of honey.

Makes: 16 cookies
100g butter
25g sugar
2 tablespoons clear honey
150g self-raising flour (Roman spelt flour – health food aisles)

Prep:10min › Cook:8min › Extra time:10min cooling › Ready in:28min
1. Heat oven to 180 C / Gas 4.
2. Mix butter, sugar and honey until well blended. Sift flour into butter mixture and mix to a stiff dough.
3. Roll into 16 balls, flatten slightly and place on a baking tray.
4. Bake 8 to 10 minutes until edges are going golden brown. (Don’t be tempted to take them out of the oven before they begin to brown, or they will go soft.)
5. Leave to cool on the tray for 10 minutes before transferring to a wire rack to finish cooling. This will help them crisp up.

Recipe by: Jenowuk
Oxfordshire, England, UK

Almond Crescent Cookies

a recipe shared by
ArchMatrona (High Priestess/Bishop) Ghrain founder of The Lady of Light Chantry (The LLC), A Deanic Matronite Harmonium (Lucienne Tradition).

1 cup softened butter
Icing sugar/Confectioner’s sugar
1 tsp vanilla extract
1/2 teaspoon almond extract
1 3/4 cups flour
3/4 cup finely chopped almonds

Preheat oven to 300 degrees F.

Cream butter and gradually beat in 1/2 cup icing sugar/confectioner’s sugar. Add the almond and vanilla extracts, the flour, almonds and blend well. Chill for about three hours. Bring to room temp and shape dough into crescent-shaped cookies. Place on ungreased baking sheets and bake for 18 to 20 minutes or until golden brown.

Then combine 1 cup icing sugar/confectioner’s sugar with 1 teaspoon vanilla.
Roll warm cookies in sugar mixture.