International / basics / Cakes & baking
Hermits
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.
Ingredients
- all purpose flour, 275 g / 9.7 oz2 cup
- raisins, seedless; 65 g; add another handful if desired2/3 cup
- dark brown sugar, packed; 120 g2/3 cup
- ground ginger2 1/2 tsp
- cinnamon, ground2 tsp
- ground clove1 tsp
- baking powder1 tsp
- salt1/2 tsp
- molasses, 175 g1/2 cup
- butter, melted6 tbsp
- vanilla extract2 tsp
- egg1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 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 ) separated by at least 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 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.
Region evidence: no stated origin (basic dish)
