Small Batch Hermit Bars
Dark and spicy bar cookies with nuts and raisins.
Servings 16 slices
Cost 5
Ingredients
- 1 cup all-purpose flour (weigh or measure with a lightly hand) (125 grams)
- ⅓ cup packed dark brown sugar (70 grams)
- ½ teaspoon baking powder
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon salt
- ¼ cup mild molasses (80 grams)
- 2 tablespoons unsalted butter (gently melted or extremely soft) (28 grams)
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla
- 1 large egg white large or 2 tablespoons of lightly beaten egg
- ⅓ cup pecans toasted and chopped (or use walnuts)
- ⅓ cup raisins plumped and dried OR ⅓ cup dried cranberries
Instructions
- Preheat oven to 350 degrees F. Line cookie sheet with parchment, Silpat or nonstick foil.
- Thoroughly stir flour, brown sugar, baking powder, ginger, cinnamon, cloves and salt together in a medium size mixing bowl. Make a well in center of flour mixture.
- Stir together molasses, butter, vanilla and egg. Pour mixture into well; stir until well mixed. Stir in toasted pecans and plumped raisins or cranberries.
- Divide mixture in half and shape each half into a 10x2 inch rectangle (approximately). Make sure the rectangles are spaced about 4 inches apart or more on cookie sheet. Note: I do this directly on the parchment lined pan. Dampening fingers with water helps keep the dough from sticking.
- Bake for 15-20 minutes or until edges seem browned and bars appear set and aromatic. Remove from oven and slide parchment onto a large cutting board. Slice each rectangle cross-wise, slightly on the diagonal, into 1 ½ inch bars. Let cool completely.