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Line a sheet pan with parchment paper or a silicone mat and preheat the oven to 375 degrees.
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Place the softened butter and brown sugar together in a stand mixer (or use a hand mixer) and mix with a paddle attachment until light and fluffy.
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Using a fine rasp grate in about a tablespoon of fresh ginger. Mix to combine.
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Stop the mixer, scrape down the sides and add an egg. Continue beating until incorporated.
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Add in the molasses and mix again until combined, scraping down the bowl as needed.
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Combine the flour, baking soda, ground ginger, cinnamon, cloves and salt.
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Add the dry ingredients into mixer and mix on low until just combined.
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Cover bowl with plastic wrap and refrigerate for 30 minutes.
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Next form the dough into a slightly rectangular disk with lightly floured hands.
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Cut in half length wise.
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Roll or press each half into a log with an even thickness and width, about 12 inches long.
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Place on baking sheet at least 3 inches apart.
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Bake at 375 for 20 minutes, until brown on the edges and slightly soft in the centre still.
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While the hermit bars begin to cool, mix up the glaze.
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Add as much rum as needed for a drizzling consistency to 1 cup of icing sugar. Start with a tablespoon of run and create a thick paste. Slowly continue adding rum a teaspoon at a time until thin enough to drizzle.
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Drizzle the glaze back and forth across the baked logs while still warm.
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Immediately sprinkle (or grate) fresh lemon zest over so it sticks to the glaze.
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Allow to cool on the pan, then remove with a large spatula and cut crosswise into 1 1/2 inch bars.
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Serve or store in a sealed container.