Spicy Hermit Bars
- MAKES 14-16 BARS
- LEVEL: INTERMEDIATE
Ingredients
- Ingredients
-
¼ pound (1 stick) unsalted butter, at room temperature
1 cup light or dark brown sugar, lightly packed
1 extra-large egg, at room temperature
¼ cup unsulphured molasses
2 cups
plus flour for hands and board
2 teaspoons baking soda
2 teaspoons ground ginger
1½ teaspoons ground cinnamon
1½ teaspoons ground cloves
1½ teaspoons ground allspice
½ teaspoon kosher salt
½ cup golden raisins
1/3 cup minced crystallized ginger (not in syrup)
Optional:
1 cup sifted confectioners’ sugar
Dark rum, such as Mount Gay
Grated lemon zest
- Place the butter and brown sugar in the bowl of an electric
mixer fitted with the paddle attachment and beat on medium speed
for 2 minutes, until light and fluffy.
- With the mixer on low, add the egg, scrape down the bowl, then mix in the molasses.
- Sift together the flour, baking soda, ground ginger, cinnamon,
cloves, and salt.
- With the mixer on low, slowly add the dry ingredients to the
butter mixture, mixing just until combined. Mix in the raisins
and crystallized ginger.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 375 degrees. Line a sheet pan with parchment paper
- Turn the dough out onto a very lightly floured board, form it
into a disk with lightly floured hands, and cut it in half. Roll
each half into a log 12 inches long and place them 3 inches
apart on the prepared sheet pan.
- Bake for 20 minutes; the logs will still be soft in the center.
- Optional: Meanwhile, whisk the confectioners’ sugar with 5 to 6 teaspoons rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs with a teaspoon and sprinkle them with the lemon zest.
- Allow to cool. Cut each log crosswise into 1½-inch-wide bars.
Based upon: https://barefootcontessa.com/recipes/spicy-hermit-bars
Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserve