It’s not quite clear how hermit bars got their name, but in an 1888 article published in the Republican, Anna Barrows wrote described them as the ultimate convenience snack, saying, “This will keep for months, if out of humanity’s reach, hence, perhaps their name.” Though the name of the bar is suggestive of isolation, the recipe nevertheless spread across the country, becoming a favorite offering of bakeshops by the early 20th century. The enduring popularity of the hermit bar is perhaps due to its simplicity, ability to last without refrigeration, and adaptability as its recipe changes with different households and tastes.
Recipe Servings: 16
+ 30 minutes resting
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1½ tsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp kosher salt
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup molasses
- 1 large egg
- ⅔ cup raisins
- 1 cup powdered sugar, sifted
- 5–6 tsp milk, as needed
Directions
- Whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl. Set aside.
- Cream together the butter and sugar in a large bowl until light and fluffy.
- Add the molasses and egg to the butter mixture and continue beating.
- Add the flour mixture gradually, stirring until just combined.
- Stir in the raisins.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 375°F. Line a large baking sheet with parchment.
- Shape chilled dough into a ball and cut it in half. Shape each half into a 12-inch log and place them on the baking sheet, leaving at least 3 inches between logs.
- Press down lightly on the tops of the logs using your fingertips to give them a slightly squared-off shape.
- Bake the mixture on the center oven rack for 15 minutes or until edges are just barely crisp.
- Remove the baking sheet from the oven and let it cool.
- Combine the powdered sugar and milk in a small bowl and stir until smooth, but not too runny.
- Drizzle icing over the logs while they are still slightly warm.
- Allow the icing to harden before cutting into bars.
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