To ensure these don’t break, use a couple of layers of parchment paper or foil in the baking dish and make sure they’re completely cooled before removing them.
Recipe information
Yield
Makes about 24
Ingredients
Preparation
Step 1
Preheat oven to 350°. Line a 13x9x2" baking dish with 2 layers of parchment paper or foil, leaving a generous overhang on long sides. Lightly coat with nonstick spray.
Step 2
Whisk flour, cinnamon, salt, baking soda, ginger, and nutmeg in a medium bowl.
Step 3
Using an electric mixer on medium-high speed, beat brown sugar and 10 Tbsp. butter in a large bowl, scraping down sides occasionally, until pale and fluffy, about 4 minutes. Add egg and continue to beat, scraping down sides once or twice, until incorporated and smooth, about 2 minutes. Add molasses and vanilla and beat until combined. Add dry ingredients and mix on low speed until just blended. Add walnuts and raisins and mix with a large spoon until no spots of flour remain.
Step 4
Transfer dough to prepared baking dish, spreading evenly across bottom. Bake until top springs back slightly and is slightly darker and edges are firm, 20–30 minutes.
Step 5
Meanwhile, melt remaining 1 Tbsp. butter in a small saucepan over medium heat. Cook, swirling occasionally, until butter foams, then browns, about 4 minutes. Whisk in powdered sugar and 1 Tbsp. water to form a smooth glaze. Brush over hermits and let cool completely. Using parchment overhang, carefully remove hermits and cut into 3½x1½" bars.
Step 6
Do Ahead: Hermits, without glaze, can be made 2 months ahead; store airtight and freeze.
