Hermits

How to Make Hermits

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1. Heat the oven to 175°C / 350°F (155°C / 310°F fan). Line two baking trays with baking parchment.

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2. Beat the butter and brown sugar for 3 minutes, until creamy. Beat in the egg, molasses and milk.

   Mark done Start 3 min timer

3. In a separate bowl, whisk the flour, bicarbonate of soda, cinnamon, cloves, allspice, ginger and salt. Stir into the butter mixture until just combined.

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4. Fold in the raisins and walnuts. The dough will be soft.

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5. Drop heaped tablespoons of the dough onto the trays, about 5 cm apart, to make 24 cookies.

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6. Bake for 10 to 12 minutes, until the edges are set and the centres still look slightly soft. Cool on the trays for 5 minutes, then move to a wire rack.

   Mark done Start 10 min timer

Tips for Making Hermits

• Do not overbake. The cookies should look slightly underdone when they come out, and they will set as they cool and stay chewy.
• Use dark brown sugar and true molasses. They give hermits their deep flavour and keep them moist.
• Store them for a day before serving if you can. The spices deepen and the cookies soften.

What to Serve with Hermits

• Hot tea
• Coffee
• Cold milk

Storing & Reheating Hermits

Keeps in an airtight tin for 1 week, and gets softer and better. Freezes for 3 months.

Hermits FAQ: Common Questions

Hermits Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.