Hermit Bars with Brown Sugar Icing and Candied Ginger
Prep time
Cook time
Total time
Recipe thanks to and loosely adapted from Martha Stewart
Recipe type: Cookie
  • ½ cup unsalted butter, plus more for pan
  • 1¾ cups flour
  • ¾ teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • pinch of ground cloves
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1¼ cups packed brown sugar
  • 1 egg
  • 1 egg yolk
  • ¼ cup molasses
  • 1 cup chopped candied ginger
  • ¾ cup mixed raisins, cranberries, apricots, or dried cherries, chopped
  1. Preheat your oven to 350 and prepare a 10x15 baking sheet with buttered parchment paper. Combine the flour through pepper and set that bowl aside.
  2. In the bowl of an electric mixer cream the butter then add in the sugar and beat until fluffy before adding in the egg, yolk, and molasses.
  3. Add the flour mixture, combining on low until combined. Add in ½ the candied ginger and the rest of the dried fruit and beat until combined.
  4. Spread the dough onto the prepared pan making it as even as you can. It'll spread out a little while baking so it's okay if you can't get it completely to each edge. Bake until firm to the touch, about 18 minutes. Allow to cool before making the icing.
Recipe by LoveFeast Table at http://lovefeasttable.com/blog/hermit-bars-with-brown-sugar-icing-and-candied-ginger/