Total TimePrep: 25 min. Bake: 10 min. + cooling
- 1/3 cup raisins
- 1 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup molasses
- 3 tablespoons butter, melted
- 1 large egg white or 2 tablespoons egg substitute
- 1 teaspoon vanilla extract
- 1/3 cup chopped walnuts
- Preheat oven to 375°. Cover raisins with boiling water. Let stand for 5 minutes; drain and set aside.
- Whisk together next six ingredients. In another bowl, combine molasses, butter, egg white and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins (batter will be wet).
- Divide batter in half; spread each half (wetting hands, if necessary) into a 12x2-in. rectangle 2 in. apart on a parchment paper-lined baking sheet. Bake until edges are lightly browned and set, 10-15 minutes.
- Transfer rectangles to a cutting board; with a serrated knife, cut diagonally into 1-1/2-in. bars. Remove to wire racks to cool. Store in an airtight container.
1 bar: 122 calories, 4g fat (2g saturated fat), 7mg cholesterol, 87mg sodium, 20g carbohydrate (12g sugars, 1g fiber), 2g protein.Originally published as Hermits in Cooking for 2 Winter 2008
Oct 15, 2017
I thought these were more like biscotti hermits. Mine came out a little bit on the dry side. My family enjoyed them but I do not think I will make them again.
Dec 12, 2012
I baked this for a Xmas party. I added colorful sugar free candies. Saran wrap and a big red bow turned a batch into a present.
Feb 8, 2009
I just made these today and they are fantastic! Easy to make, tastes like a ginger bread cookie with raisins and nuts. Great texture, soft and chewy. These will satisfy a sweet tooth without going over board!
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