Ah…it’s finally really autumn and we are so ready for all the flavors that brings. Our Hermit Bars have all the fall spices: ginger, cinnamon, cloves. They are perfect with a cup of tea or coffee while you’re sitting by the fire watching the colorful leaves fall from the trees. Alternatively, they are perfect to pack up and take with you on your fall picnic with a thermos of your favorite warm beverage. They may not be much to gaze upon but, trust us, you will be delighted by the flavor and texture they offer.

We hope you are playing in the leaves and enjoying the beauty of this time of year!

All the fall spices!

The dough will be a bit soft after mixing, so be sure to refrigerate for a bit before forming into logs.

Roll into logs and sprinkle with sugar before baking.

Ahhh…the house smells amazing!

Hermit Bars

• 2 cups (10 oz) all-purpose flour
• 2 tsp baking soda
• 2 tsp ground ginger
• 1 ½ tsp ground cinnamon
• 1 ½ tsp ground cloves
• ½ tsp salt
• 9 TBS (4.5 oz) unsalted butter, room temperature
• ¾ cup (5.3 oz) packed dark brown sugar
• 1 large egg, room temperature
• ¼ cup (3 oz) molasses
• ¾ cup (4.5 oz) golden raisins
• Granulated sugar for sprinkling

In a medium bowl, whisk together the flour, soda, ginger, cinnamon, cloves and salt. Set aside

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 3 minutes, scrapping sides of bowl as necessary. Add egg and beat to incorporate. Scrape down sides of bowl add molasses and beat until thoroughly combined. With mixer on low speed, add flour and raisins, allowing dough to just come together. Cover bowl and refrigerate dough for 1 hour.

Heat oven to 375 degrees. Line a baking sheet with parchment. Remove dough from refrigerator and separate into two equal portions. Roll each portion into a log approximately 12” long. (If dough is too sticky, lightly flour hands). Place each log side by side on prepared baking sheet with at least 3” between them. Sprinkle top of each log with sugar.

Bake in center of preheated oven for 20-25 minutes. The logs will flatten and lengthen as they bake, and the top surface will crack.  The cookies are done when the edges of the logs are lightly browned, but the center is still very soft.  Transfer baling sheet to wire rack and allow to cool completely.

Cut into approximate 1 ¼” slices and store in an airtight container. These cookies improve with age and can be enjoyed for at least 2 weeks.

Makes about 24 bars