Place the butter and brown sugar in the bowl of your favorite
mixer. Use the paddle attachment. Beat on medium speed for
2 minutes, until light and fluffy. With the miser on low add the
egg, scrape down the bowl, then add molasses.
Stir the flour, baking soda, ground ginger, cinnamon, cloves
and salt. With the mixer on low, add to the butter and sugar
mixture. Mix until just combined, do not over mix . Add the fruit
and crystallized ginger. Cover the bowl with plastic wrap and
refrigerate for 1/2 hour.
Preheat the oven to 375 F while the mix is cooling. Turn the
dough out onto a lightly floured board and work into a disk. Cut
in half. Roll each half into a log about 12 inches long Place 3-4
inches apart on a cookie sheet that has a piece of parchment
paper on it. Bake for 20 minutes. The log will be soft in the
center.
While baking, mix up icing. Mix 5-6 teaspoons of rum slowly
with icing sugar until mixture is smooth and pours very slowly. I
find that a light coconut rum works very nicely. Some don’t like
rum, no sure why but you can substitute water too. When bars
are out of the oven, still warm but cooling, drizzle the icing
mixture onto the bars. Then cut about 1 to 1 1/2 inches wide
and enjoy.
Makes about j40 bars that at 1 1/2 wide and 3 inches long, so
it serves about 1 person really. Double the recipe if you have
friends or family coming over. Grate some lemon zest on the
bars for an extra splash of color and taste.
Originally Submitted
2/6/2021
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