Soft and chewy cookie bars made with ginger, molasses and raisins. Perfectly balanced with a pinch of salt
Credit must be given where credit is due: Hermit Bars are my husband’s specialty. A Boston native, they originated in New England back in the 1800’s. Dense and moist, hermits age very well and were given to sailors in tins to last on long expeditions.
Sweet, chewy, spicy (from the ginger), buttery and perfectly balanced with the right amount of salt, a chef friend of ours describes hermits as “sweet crack.” I concur. A fantastic edible holiday gift, these babies will stay moist and delicious for weeks – if you can avoid eating them all first!
- 4 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 2 cups brown sugar packed
- 1 cup butter 2 sticks softened
- 2/3 cup dark molasses
- 2 large eggs
- 2 cups raisins
Pre-heat oven to 350 degrees.
Grease and flour one standard jelly roll pan (cookie sheet) and set aside.
In a large bowl, whisk together dry ingredients: flour, cinnamon, baking power, baking soda, ginger, nutmeg, salt and cloves.
With mixer on medium, beat together brown sugar and butter until light and fluffy. Add in molasses then egg and mix until combined.
Reduce speed to low and slowly add in the dry ingredients until just combined.
Use a spoon to stir in raisins.
Scrape edges of bowl with a plastic spatula.
Flour hands then carefully press dough into even layer on the floured cookie sheet.
Bake 17-19 minutes depending on oven. Remove when toothpick comes out clean.
Let cool completely before slicing into bars.
These cookies age well and can handle a little air exposure. They are very moist and last several days (if they last that long!) Slicing Tip: A pizza slicer is a great way to ensure even slicing.