Hermits

• Produce

  • 1 cup Currants or 1 cup raisins
  • 1 tsp Ginger

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 1 tsp Baking soda
  • 1/8 tsp Black pepper, finely ground
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves
  • 1/2 cup Confectioners' sugar
  • 2 cups King arthur all-purpose flour, Unbleached
  • 1/2 tsp Salt
  • 3/8 cup Shortening
  • 1 cup Sugar
  • 1 Sugar to sprinkle on top
  • 1/4 tsp Vanilla extract

• Dairy

  • 2 tbsp Heavy cream

Found on kingarthurflour.com

Description

Ingredients

• 3/8 cup (6 tablespoons) shortening
• 1 cup sugar
• 1/4 cup molasses
• 1 large egg
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cloves
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/8 teaspoon finely ground black pepper
• 1 cup currants or 1 cup raisins, ground with 1/4 cup of the flour
• sugar to sprinkle on top
• 1/2 cup confectioners sugar, sifted
• 2 tablespoons heavy cream
• 1/4 teaspoon vanilla extract

Directions

• Preheat the oven to 350°F. Lightly grease 2 baking sheets, or line with parchment. In a large mixing bowl, cream together the shortening, sugar, molasses and egg. Add the flour, soda, salt, spices, and currants or raisins, beating until smooth and well-combined. Divide the dough in quarters (each portion will weigh about 7 ounces) and roll each quarter into a log. Pat two logs out on each baking sheet, shaping them to 1 1/2 wide, 10 long, and about 1/2 thick. Leave at least 3 of space between them; theyll expand quite a bit as they bake. Bake for 13 to 15 minutes, until the top is craggy and no longer dry. Remove from the oven and cool completely before glazing and cutting crosswise into 2 x 3 rectangles. For the glaze: Whisk all the ingredients together until smooth. Brush thinly over the tops of the bars before slicing. Store the hermits, well-wrapped, at room temperature for up to a week.

Nutrition