RCI-BR.005.0050.001
Hermits
Desserts are chewy molasses spice cookies. This version is on the strong side of the spectrum so t
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- flour (AP)2 cups
- seedless raisins (a handful more if you like them)⅔ cup
- dark brown sugar⅔ cuppacked
- ground ginger2½ teaspoon
- ground cinnamon2 teaspoon
- ground cloves1 teaspoon
- baking powder1 teaspoon
- salt½ teaspoon
- molasses½ cup
- butter6 tablespoonsmelted
- vanilla extract2 teaspoon
- egg1 unit
Method
1
Preheat oven to 375°F/190°C.
2
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).
3
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.
4
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.
5
Bake for 12 – 15 minutes or until a toothpick inserted into the center of the strips comes out dry.
6
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).
7
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.
8
Enjoy with a glass of milk or a nice cup of tea.