Hermits
Hermits — a cookie recipe, 12 ingredients, about 30 min.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 2 cups (275 g/9.7 oz) all-purpose flour
- ⅔ cup (65 g) seedless raisins (a handful more if you like them)
- ⅔ cup (120 g) packed dark brown sugar
- 2½ teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (175 g) molasses
- 6 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1 egg
Make it lactose-friendly
- 6 tablespoons butter, melted → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Preheat oven to 375°F/190°C.
- Line a sheet pan with parchment paper.
- 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.
- Stir in molasses, butter, vanilla, and egg until fully integrated. Shape the dough in two strips (approximately 6 x) separated by at least 1.5 in on the sheet pan.
- Bake for 12–15 minutes, or until a toothpick inserted into the center of the strips comes out dry.
- 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).
- Move the hermits (still on their parchment) to a counter for portioning and removal from parchment. Cut hermits into 1.5 in wide strips (a pizza cutter should work well) then carefully scrape them away from the parchment with a good thin spatula.
- Enjoy with a glass of milk or a nice cup of tea.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0