Hermits Recipe
Hermits is a tasty and mouthwatering dessert. You can serve this dish for an informal party at home or even at a community luncheon. This Hermits recipe is simply fantastic and you will definitely love it!
Ingredients
1/4 cup raisins
1/4 cup chopped nuts
2 cups flour
60g butter
1/2 cup castor sugar
1/2 teaspoon salt
2 eggs
1/2 cup molasses
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
Directions
Toss raisins and nuts in 1/4 cup of the flour and set aside.
Cream butter with sugar until light and fluffy.
Add salt, eggs and molasses and beat well.
Mix together remaining 1% cups 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.
Spread in a greased 25 x 30cm swiss roll tin or drop in teaspoonfuls on greased baking trays.
Bake in a preheated moderate oven 180C (350F) for 15-20 minutes if using swiss roll tin or for 8-10 minutes for drop cookies.
In each case, when baked the tops should be firm and golden and centres chewy.
Cut mixture in swiss roll tin into 5em squares while still warm.
Makes about 30 squares or 60 drops.
CONCORD HERMITS: Substitute I cup firmly packed brown sugar for castor sugar and molasses and add 1/2 cup sour cream.
You may also add 3 tablespoons chopped mixed candied peel if you wish.
Cream butter with sugar until light and fluffy.
Add salt, eggs and molasses and beat well.
Mix together remaining 1% cups 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.
Spread in a greased 25 x 30cm swiss roll tin or drop in teaspoonfuls on greased baking trays.
Bake in a preheated moderate oven 180C (350F) for 15-20 minutes if using swiss roll tin or for 8-10 minutes for drop cookies.
In each case, when baked the tops should be firm and golden and centres chewy.
Cut mixture in swiss roll tin into 5em squares while still warm.
Makes about 30 squares or 60 drops.
CONCORD HERMITS: Substitute I cup firmly packed brown sugar for castor sugar and molasses and add 1/2 cup sour cream.
You may also add 3 tablespoons chopped mixed candied peel if you wish.
