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Hermit Bars Recipe

Hermit Bars Recipe

Hermit Bars Recipe

Hermit Bars Recipe. There are various trains of thought as to why this simple slice is called Hermit Bar. Some say they are named because of the drab brown colour, and some because they are best squirrelled away for a few days before eating.

125g butter

¾ cup brown sugar

1 egg

3/4 cup dark molasses

1 ½ cups plain flour

½ teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon ground allspice

½ teaspoon nutmeg

½ teaspoon bicarbonate of soda

¼ teaspoon salt

1 ½ cups raisins

1 cup finely chopped walnuts

2 cups icing sugar

Juice of 1 lemon 

 

Preheat the oven to 180°C. Line a 20 x 30 cm slice tin with baking paper. Cream the butter and sugar until fluffy using an electric mixer. Add egg and beat well, then mix in the molasses. Sift together the flour, spices, soda and salt and stir into creamed mixture. Add raisins and nuts.

Spread the mix into greased tin. Bake in oven for about 25 to 30 minutes or until it will spring back when pressed in the centre. Allow to cool in tin, before turning out onto a wire rack to cool properly. Leave, if you can for 1-2 days, before slicing. Cut the slice into squares or fingers before icing.

Mix icing sugar with lemon juice, and add hot water, 1 tablespoon at a time to make spreading consistency. Place in small piping bag and drizzle icing over the top. Keep stored in an airtight container for 2 weeks or so.

 

Tip: This slice is designed to last, in fact it is better to wait to eat the slice 2-3 days after being made, which makes it a bit more chewy.

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