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- 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
- Preheat oven to 375°F/190°C.
- Line a sheet pan with parchment paper (a buttered sheet pan works as well but makes cooling and cutting more difficult and more damaging to the sheet pan).
- 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. Spread 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.
Although nice warm these hermits will be even better after a night in an air-tight tin. They should last about a week in that tin though at my house they've never lasted more than a day.