Old-Fashioned Hermit BarsThese moist and chewy cookie bars have a crispy crust. The recipe was developed by my daughter who is a crack-jack baker. Best after a few days, these cookies keep well in a paper bag or paper-lined tin to absorb moisture.
Makes 8 large cookie bars.
- 1/4 c butter
- 2 Tbsp dark brown sugar, packed
- 2 Tbsp molasses
- 1/2 large egg, lightly beaten
- 1 c all-purpose flour
- 1/8 tsp sea salt
- 1/2 tsp ground ginger
- 1/4 tsp cinnamon
- dash ground cloves
- dash nutmeg
- 2 Tbsp malt powder
- 1/2 tsp baking soda
- zest of 1 lemon
- 1/2 c raisins
- Place butter and sugar in stand mixer; beat until creamed.
- Add molasses and egg and continue mixing until well blended (may take as much as 5 minutes).
- In a large bowl, blend flour, salt, spices, malt powder, and baking soda.
- Sift dry ingredients into wet, adding lemon zest and incorporating fully by hand.
- Work the raisins in, then cover dough, refrigerating for 1 hour.
- Before the hour is up, heat oven to 350 degrees F.
- On parchment-lined baking sheet, form dough into 2" x 12" log, then cut the log in two.
- Place each log at least 3 inches apart, and flatten slightly by hand.
- Bake for 8-10 minutes, or until a toothpick comes out with only a couple crumbs.
- Transfer to a wire rack and cool them for 30 minutes before slicing each log into 4 hermit bars. Cool completely.
- Transfer to paper bag or paper-lined tin and store 3-4 days before serving for best results.