Hermit Cookies with Dried Fruits
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 60
Complexity: easily
Servings: 60
Nutritional value per serving:
Calories 133, total fat 5 G., saturated fats 2 G., proteins 2 G., carbohydrates 22 G., fiber 1 G., cholesterol 21 mg, sodium 70 mg, sugar 14 G.
Calories 133, total fat 5 G., saturated fats 2 G., proteins 2 G., carbohydrates 22 G., fiber 1 G., cholesterol 21 mg, sodium 70 mg, sugar 14 G.
Originating from New England, these gingerbread-like cookies are filled with a whole host of spices, dried fruits, and nuts. According to one theory, they got their name "Hermit" because they last a long time, stay soft, and are easy to take on the go. A perfect treat for the winter holidays!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups premium flour
- 1.5 tsp baking powder
- 1.5 tsp of baking soda
- 1.5 tsp ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon freshly grated nutmeg
- 1/4 tsp ground cloves
- 0.5 tsp fine salt
- 220 g unsalted butter at room temperature
- 2.5 cups dark brown sugar
- 3 large eggs + 1 large egg, beaten for brushing
- 2/3 cup molasses
- 3/4 cup golden raisins
- 3/4 cup dried cranberries
- 1 cup coarsely chopped toasted walnuts
- 2.5 tbsp finely chopped candied ginger
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Cooking the dish according to the recipe:
- Preheat oven to 190°C. Lightly grease and flour 3 baking sheets.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In another bowl, beat the butter and brown sugar with a mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Add the molasses and beat until smooth. Mixing on low speed, add the flour mixture and knead into a sticky dough, being careful not to overbeat. Stir in the raisins, cranberries, walnuts, and ginger.
- Divide the dough into 6 pieces and, using slightly damp hands, shape each piece into a 2.5 cm wide log. Place 2 logs on each prepared baking sheet, spacing them well apart from each other, as the cookies will spread a lot during baking. Brush with egg wash.
- Bake the cookies, rotating the baking sheets halfway through, until deep golden brown but still soft, about 15 minutes. Let cool completely.
- Cut cookies crosswise into 4cm-wide bars. Serve immediately or store in a covered container at room temperature for up to 1 week.
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