Small Batch Hermit Bars are easy ginger and molasses bar cookies baked as rectangles and sliced into bars. The recipe is adapted from one I clipped out of a magazine years ago. I’ve made some changes since then.
Using a mixture of oil and butter makes the Hermit Bars a little bit chewier, so I use 2 tablespoons of butter and 1 tablespoon of oil. For the egg, I usually beat one egg in a little cup and use 2 tablespoons of beaten egg. If there’s an egg white in the fridge that needs to be used, I’ll use that.
Small Batch Hermit Bars
- 1 cup all-purpose flour 125 grams
- 1/3 cup packed dark brown sugar 70 grams
- 1/2 teaspoon baking powder
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1/4 cup mild molasses
- 2 tablespoons unsalted butter 28 grams
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla
- 1 egg white large or 2 tablespoons of lightly beaten egg (24 grams)
- 1/3 cup pecans toasted and chopped (or use walnuts)
- 1/3 cup raisins plumped and dried OR 1/3 cup dried cranberries
- Preheat oven to 350 degrees F. Line cookie sheet with parchment or Silpat.
- Thoroughly stir flour, brown sugar, baking powder, ginger, cinnamon, cloves and salt together in a medium size mixing bowl. Make a well in center of flour mixture.
- Stir together molasses, butter, vanilla and egg. Pour mixture into well; stir until well mixed. Stir in toasted pecans and plumped raisins or cranberries.
- Divide mixture in half and shape each half into a 10×2 inch rectangle (approximately). Make sure the rectangles are spaced about 4 inches apart or more on cookie sheet.
- Bake for 15-20 minutes or until edges seem browned and bars appear set and aromatic. Remove from oven and slide parchment onto a large cutting board. Slice each rectangle cross-wise into 1 ½ inch bars. Let cool completely.