Hermits

Name: Hermits
Total time: 30 min
Yield: 8 servings
Ingredients: 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

Hermits are chewy molasses spice cookies. This version is on the strong side of the spectrum so those who prefer less hot-tasting food should hold back on the cloves and ginger.

30 min · serves 8

Ingredients

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

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.

More recipes with flour, raisins, brown sugar, ginger, cinnamon, cloves, baking powder, molasses, butter, vanilla or eggs

Adapted from “Hermits” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

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

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.

Adapted from “Hermits” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.