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Hermit Bars Recipe

   
 

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     Hermit Bars

Category   Desserts - Breads
Sub Category   None

Ingredients
1/4 pound butter at room temperature
1 cup brown sugar
1 extra large egg at room temperature
1/4 cup black strap molasses
2 cups flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
 
1/2 teaspoon seasalt
1/2 cup golden raisins
1/2 cup dried cherries
1/2 cup dried blueberries
1/2 cup raisins
1/3 cup minced crystallized ginger
1 cup icing sugar
Rum - both for icing and mixing in your coke.

Instructions
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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