Introverts Love Hermits

Good 'n' Chewy Hermits

We're always on the lookout for favorite old New England recipes, ones that have stood the test of time. Because of their high sugar and fat content, these bars have great keeping qualities; back in the days of the clipper ship, tins of hermits accompanied many a sailor as he set out for the Orient, or far-flung ports in other parts of the world.
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Nutrition information
Ingredients

1 cup granulated sugar
1/2 cup shortening
1/2 cup (8 tablespoons) butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking soda
3 cups King Arthur Unbleached All-Purpose Flour, or 100% White Whole Wheat Flour, or a combination
1/2 cup molasses
1 cup raisins, either dark or golden

Instructions

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. See "tips," below for alternate pan choices.
In a large bowl, beat together the sugar, shortening and butter until smooth. Beat in the spices, salt, and baking soda.
Slowly stir in the flour, then add the molasses and beat to combine. Stir in the raisins last.
Pat hermits into a lightly greased 9" x 13" pan; the mixture will be quite dry.
Bake the hermits for 25 to 30 minutes in a light-colored aluminum pan; 20 to 25 minutes in a darker pan. In either case, don't over-bake; they should barely be pulling away from the edge of the pan.
Remove from the oven and cool completely before cutting. Store, well wrapped, at room temperature for several days; freeze for longer storage.

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Tips from our bakers

This particular hermit recipe makes flat, chewy hermits, rather than the cakey ones preferred by some. We found this recipe is a very good one for use with our white whole wheat flour; after all, if you're going to eat a high-fat, high-sugar cookie, why not at least add some fiber? Baked in a half-sheet (13" x 18") pan, these hermits make rather thin (1/4") bars; baked in a jelly-roll pan (approx. 10" x 15"), they're somewhat fatter; and baked in a 9" x 13" pan, they're like molasses brownies.