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Hermit Bars

Hermit Bars

A slight adaptation to The Barefoot Contessa's delicious Hermit Bars

Prep Time 20 minutes
Cook Time 20 minutes
Servings 12

Ingredients

  • 1/2 Cup Room Temperature Butter
  • 1 Cup Lightly Packed Brown Sugar
  • 1 Extra Large Egg
  • 1/4 Cup Molasses
  • 1 Tablespoon Finely Grated Fresh Ginger about 1/4 - 1/2 inch piece
  • 2 Cups plus 2 Tablespoons Flour
  • 2 Teaspoons Baking Soda
  • 2 Teaspoons Ground Ginger
  • 1 1/2 Teaspoons Ground Cloves
  • 1/2 Teaspoon Kosher Salt

Icing

  • 1 Cup Icing Sugar
  • 1 - 2 Tablespoons Spiced or dark Rum
  • Grated Zest of 1 Lemon

Instructions

  1. Line a sheet pan with parchment paper or a silicone mat and preheat the oven to 375 degrees.
  2. 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.
  3. Using a fine rasp grate in about a tablespoon of fresh ginger. Mix to combine.
  4. Stop the mixer, scrape down the sides and add an egg. Continue beating until incorporated.
  5. Add in the molasses and mix again until combined, scraping down the bowl as needed.
  6. Combine the flour, baking soda, ground ginger, cinnamon, cloves and salt.
  7. Add the dry ingredients into mixer and mix on low until just combined.
  8. Cover bowl with plastic wrap and refrigerate for 30 minutes.
  9. Next form the dough into a slightly rectangular disk with lightly floured hands.
  10. Cut in half length wise.
  11. Roll or press each half into a log with an even thickness and width, about 12 inches long.
  12. Place on baking sheet at least 3 inches apart.
  13. Bake at 375 for 20 minutes, until brown on the edges and slightly soft in the centre still.
  14. While the hermit bars begin to cool, mix up the glaze.
  15. 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.
  16. Drizzle the glaze back and forth across the baked logs while still warm.
  17. Immediately sprinkle (or grate) fresh lemon zest over so it sticks to the glaze.
  18. Allow to cool on the pan, then remove with a large spatula and cut crosswise into 1 1/2 inch bars.
  19. Serve or store in a sealed container.