These rum glazed, delightfully spicy hermit bar cookies are unlike anything else! Somehow an amazing cross between a cookie, gingerbread, and biscotti.

Maybe you have heard of hermit bars before, unlike me. But before coming across the the recipe in one of the many great Barefoot Contessa’s Cookbooks (yes, I have them all), I had never heard of them.

Spicy Hermit Bars

So this recipe is an adaptation of Ina’s Spicy Hermit Bars, not because Ina’s recipes ever can be improved upon, but because I have a strong personal aversion to candied ginger and prefer to not have raisins in my life when given the choice. So I grate fresh ginger and omit the raisins. I also use Captain Morgan’s or Appleton’s Spiced or dark rum for the glaze as my preference and because I always have some on hand.

I would suggest working from Ina’s amazing recipe itself, but if you are my daughter and looking for her ‘favourite baked good ever, made just like mom does’ then read on!

Also, the term hermit bars seems like a strange title for a cookie or bar. But even the dictionary admits they are a cookie made with molasses. There are hermit crabs too (and who doesn’t adore those?!). So if its good enough name for a crab, it is good enough a name for this bar.

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Hermit Bars

A slight adaptation to The Barefoot Contessa's delicious Hermit Bars

Prep Time 20 minutes

Cook Time 20 minutes

Servings 12

Ingredients

• 1/2 Cup Room Temperature Butter
• 1 Cup Lightly Packed Brown Sugar
• 1 Extra Large Egg
• 1/4 Cup Molasses
• 1 Tablespoon Finely Grated Fresh Ginger about 1/4 – 1/2 inch piece
• 2 Cups plus 2 Tablespoons Flour
• 2 Teaspoons Baking Soda
• 2 Teaspoons Ground Ginger
• 1 1/2 Teaspoons Ground Cloves
• 1/2 Teaspoon Kosher Salt

Icing

• 1 Cup Icing Sugar
• 1 – 2 Tablespoons Spiced or dark Rum
• Grated Zest of 1 Lemon

Instructions

1. Line a sheet pan with parchment paper or a silicone mat and preheat the oven to 375 degrees.
2. Place the softened butter and brown sugar together in a stand mixer (or use a hand mixer) and mix with a paddle attachment until light and fluffy.
3. Using a fine rasp grate in about a tablespoon of fresh ginger. Mix to combine.
4. Stop the mixer, scrape down the sides and add an egg. Continue beating until incorporated.
5. Add in the molasses and mix again until combined, scraping down the bowl as needed.
6. Combine the flour, baking soda, ground ginger, cinnamon, cloves and salt.
7. Add the dry ingredients into mixer and mix on low until just combined.
8. Cover bowl with plastic wrap and refrigerate for 30 minutes.
9. Next form the dough into a slightly rectangular disk with lightly floured hands.
10. Cut in half length wise.
11. Roll or press each half into a log with an even thickness and width, about 12 inches long.
12. Place on baking sheet at least 3 inches apart.
13. Bake at 375 for 20 minutes, until brown on the edges and slightly soft in the centre still.
14. While the hermit bars begin to cool, mix up the glaze.
15. Add as much rum as needed for a drizzling consistency to 1 cup of icing sugar. Start with a tablespoon of run and create a thick paste. Slowly continue adding rum a teaspoon at a time until thin enough to drizzle.
16. Drizzle the glaze back and forth across the baked logs while still warm.
17. Immediately sprinkle (or grate) fresh lemon zest over so it sticks to the glaze.
18. Allow to cool on the pan, then remove with a large spatula and cut crosswise into 1 1/2 inch bars.
19. Serve or store in a sealed container.

Hermit Bars

1/2 Cup Room Temperature Butter
1 Cup Lightly Packed Brown Sugar
1 Extra Large Egg
1/4 Cup Molasses
1 Tablespoon Finely Grated Fresh Ginger (about 1/4 – 1/2 inch piece)2 Cups, plus 2 Tablespoons Flour
2 Teaspoons Baking Soda
1 1/2 Teaspoons Ground Cloves
2 Teaspoons Ground Ginger
1/2 Teaspoon Kosher Salt
Icing
1 Cup Icing Sugar
1 – 2 Tablespoons Spiced (or dark) Rum
Grated Zest of 1 Lemon

Hermit Bar Directions

1. Line a sheet pan with parchment paper or a silicone mat and preheat the oven to 375 degrees.
2. Place the softened butter and brown sugar together in a stand mixer (or use a hand mixer) and mix with a paddle attachment until light and fluffy.
3. Using a fine rasp grate in about a tablespoon of fresh ginger. Mix to combine.
4. Stop the mixer, scrape down the sides and add an egg. Continue beating until incorporated.
5. Add in the molasses and mix again until combined, scraping down the bowl as needed.
6. Combine the flour, baking soda, ground ginger, cinnamon, cloves and salt.
7. Add the dry ingredients into mixer and mix on low until just combined.
8. Cover bowl with plastic wrap and refrigerate for 30 minutes.
9. Next form the dough into a slightly rectangular disk with lightly floured hands.
10. Cut in half length wise.
11. Roll or press each half into a log with an even thickness and width, about 12 inches long.
12. Place on baking sheet at least 3 inches apart.
13. Bake at 375 for 20 minutes, until brown on the edges and slightly soft in the centre still.
14. While the hermit bars begin to cool, mix up the glaze.
    Add as much rum as needed for a drizzling consistency to 1 cup of icing sugar. Start with a tablespoon of run and create a thick paste. Slowly continue adding rum a teaspoon at a time until thin enough to drizzle.
15. Drizzle the glaze back and forth across the baked logs while still warm.
16. Immediately sprinkle (or grate) fresh lemon zest over so it sticks to the glaze.
17. Allow to cool on the pan, then remove with a large spatula and cut crosswise into 1 1/2 inch bars.
    
    Serve or store in a sealed container.

Thinking all cookies should come in bar form now?! Then check out our Chocolate Chip Cookie Bars