Cookbook:Hermits
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Cookbook | Ingredients | Recipes | Desserts
| Hermits | |
|---|---|
| Category | Dessert recipes |
| Servings | 6 |
| Time | 30 minutes |
| Difficulty |  |
Hermits are chewy molasses spice cookies. This version is on the strong side of the spectrum so those who prefer less hot-tasting food should hold back on the cloves and ginger.
Ingredients[edit | edit source]
- 2 cups flour (AP)
- ⅔ cup seedless raisins (a handful more if you like them)
- ⅔ cup dark brown sugar, packed
- 2½ teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup molasses
- 6 tablespoons butter, melted
- 2 teaspoon vanilla extract
- 1 egg
Procedure[edit | edit source]
- Preheat oven to 375°F/190°C.
- Line a sheet pan with parchment paper.
- In a large bowl, stir together flour, raisins, brown sugar, ginger, cinnamon, cloves, baking powder, and salt until well combined; watch the brown sugar to ensure that it doesn't clump—it will want to do so and brown sugar clumps coated in flour look a lot like raisins coated in flour.
- Stir in molasses, butter, vanilla, and egg until fully integrated. Shape the dough in two strips (approximately 6" by 3") separated by at least 1½" on the sheet pan.
- Bake for 12-15 minutes, or until a toothpick inserted into the center of the strips comes out dry.
- Allow to cool slightly then remove the hermits (on their parchment) to cooling racks to cool completely; be sure the bottoms have cooled (just reach under and feel—if its more than a little warmer than room temperature its not there yet).
- Move the hermits (still on their parchment) to a counter for portioning and removal from parchment. Cut hermits into 1½ inch wide strips (a pizza cutter should work well) then carefully scrape them away from the parchment with a good thin spatula.
- Enjoy with a glass of milk or a nice cup of tea.
Notes, tips, and variations[edit | edit source]
- Although nice warm these hermits will be even better after a night in an air-tight tin. They should last about a week.
- A buttered sheet pan works if you have no parchment, but it makes cooling and cutting more difficult and damaging to the sheet pan.