Hermits
- Carbohydrate 768.812778134709 g
- Cholesterol 990.800000621869 mg
- Fat 372.688586902836 g
- Fiber 9.02003333782663 g
- Protein 21.4056720067407 g
- Saturated Fat 235.418978815492 g
- Serving Size 1 1 Serving (1833g)
- Sodium 58950.4830291031 mg
- Sugar 759.792744796882 g
- Trans Fat 26.5115736835277 g
- Calories 6296 calories
Step-by-step
- Cream butter and sugar; beat in eggs.
- Add molasses.
- Blend dries, mix in.
- Mix in raisins.
- Spread into large jelly roll pan.
- Bake 15 minutes at 375 until dry at edges yet soft in the middle.
Pull the pan from the oven precisely when the edges appear dry while the center retains slight softness, as baking past this threshold yields hard biscuits rather than tender bars. Rooted in New England baking traditions, traditional hermit cookies evolved from spiced tea cakes designed to travel well and improve over days of storage. Molasses contains invert sugar, which is hygroscopic and actively draws ambient moisture into the crumb, causing the baked bars to soften further by the second day. Creaming the butter and sugar thoroughly incorporates microscopic air pockets that the baking soda expands during the quick fifteen-minute bake at 375 degrees Fahrenheit. Spices like cinnamon and ginger interact with the slightly acidic pH of the molasses, muting sharp notes and rounding out the flavor profile of the batter. Spreading the sticky dough uniformly across a large jelly roll pan ensures even heat distribution and prevents dense spots from forming during the rapid oven rise. Plump raisins distributed throughout the mixture contribute pockets of concentrated fruit sugar that balance the assertive bitterness of dark molasses. Storing these bars in an airtight container at room temperature preserves their moisture balance for up to five days without requiring refrigeration.
