Hermits are an old new england recipe. They are one of the first things I baked when I was a kid. Barefoot Contessa has a nice version. I like just plain but making the icing with rum and lemon sounds nice. Hermits don’t go stale too fast and they also freeze well.
Intro to recipe
Ingredients
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- 1 stick butter softened to room temperature
- 1 cup light or dark sugar
- 1 large egg at room temperature
- 1/4c unsulphured molasses
- 2c+2T flour
- 2t baking soda
- 2t ground ginger
- 1.5t ground cinnamon
- 1.5t ground cloves
- 1/2t salt
- 1/2c raisins
Steps
- in bowl of mixer add butter and brown sugar
- beat for 2m until light
- on low mix in egg then molasses, scraping bowl
- sift flour, baking soda, ginger, cinnamon, cloves, salt
- add flour mixture slowly to wet mixture until combined and no streaks
- cover bowl with plastic wrap refrigerate for at least 30m
- preheat oven to 375F
- divided dough into two pieces
- lightly flour and roll into logs about 12 inches long
- place in baking sheet with parchment paper at least 3 inches apart
- let cool slightly
- slice into 1-2 inch bars
