Hermits

Hermits

By
From
Encyclopedia of Food and Cookery
Makes
30-60

Little American cookies with raisins, nuts and spices added into the mixture. Enjoy them with morning coffee.

Ingredients

Quantity Ingredient
30g raisins
40g nuts, chopped
300g plain flour
60g butter
115g caster sugar
1/2 teaspoon salt
2 eggs
175g black treacle
1/2 teaspoon bicarbonate of soda
1/4 teaspoon cream of tartar
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon mace
1/4 teaspoon nutmeg

Method

  1. Toss raisins and nuts in 35 g flour and set aside. Cream butter with sugar until light and fluffy. Add salt, eggs and treacle and beat well.
  2. Mix together remaining flour, the bicarbonate of soda, cream of tartar, cinnamon, cloves, mace and nutmeg and add to creamed mixture. Beat thoroughly, then stir in raisin and nut mixture.
  3. Spread in a greased 25 × 30 cm Swiss roll tin, or drop in teaspoonfuls on greased baking trays. Bake in a preheated moderate oven (180°C) for 15–20 minutes if using Swiss roll tin or for 8–10 minutes for drop cookies.
  4. In each case, when baked the tops should be firm and golden and the centres chewy. Cut mixture in Swiss roll tin into 5 cm squares while still warm.

Variations

  • Concord hermits: Substitute 230 g firmly packed brown sugar for caster sugar and treacle and add 125 g sour cream. You may also add 3 tablespoons chopped mixed glacé peel if you wish.
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