Old-Fashioned Hermit Bars

Author: SallyK / Date: 2015-05-25 @ 01:00 pm / Print Me! /
Tags: Dried Fruits / Eggs / Lemons / Raisins /

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


  1. Place butter and sugar in stand mixer; beat until creamed.
  2. Add molasses and egg and continue mixing until well blended (may take as much as 5 minutes).
  3. In a large bowl, blend flour, salt, spices, malt powder, and baking soda.
  4. Sift dry ingredients into wet, adding lemon zest and incorporating fully by hand.
  5. Work the raisins in, then cover dough, refrigerating for 1 hour.
  6. Before the hour is up, heat oven to 350 degrees F.
  7. On parchment-lined baking sheet, form dough into 2" x 12" log, then cut the log in two.
  8. Place each log at least 3 inches apart, and flatten slightly by hand.
  9. Bake for 8-10 minutes, or until a toothpick comes out with only a couple crumbs.
  10. Transfer to a wire rack and cool them for 30 minutes before slicing each log into 4 hermit bars. Cool completely.
  11. Transfer to paper bag or paper-lined tin and store 3-4 days before serving for best results.