No fancy kit required for this recipe! This is an easy version of a New England staple that’s somewhere between a brownie and a chewy American cookie in texture, full of warming spices and dried fruit.
The name 'hermit cookies' supposedly comes from the fact that they keep well, although that's only true if you don't eat them all up right away. They're best enjoyed with a cup of tea or coffee, but you could probably make an amazing ice cream sandwich with two on either side of a big scoop of biscoff ice cream.
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Yields:
15
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Cal/Serv:
240
Ingredients
150g
block margarine/vegetable shortening/plant butter alternative, softened, plus extra to grease, we used Stork Baking Block
200g
light brown soft sugar
125g
black treacle
2tsp.
ground mixed spice
1
medium egg
175g
raisins
250g
self-raising flour
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a rough 27 x 39cm lipped baking tray with baking parchment.
Step 2In a large bowl, using a handheld electric whisk, beat the margarine/shortening/butter alternative, sugar, treacle, mixed spice and 1/4tsp fine salt until slightly paler in colour and fluffy, about 3min. Add the egg, beat again briefly, then add the raisins and flour and beat just until combined.
Step 3Scrape on to the prepared tray and spread to level with a spatula. Bake for 15-20min, or until just firm to the touch and a toothpick inserted into the centre comes out clean (it will continue to firm up as it cools). Leave to cool completely in the tin before cutting into 15 rough squares. Serve.
TO STORE
Store in an airtight container at room temperature for up to a week.
WANT TO SWITCH IT UP A BIT?
Swap the raisins for currants, sultanas, or even a mixed dried fruit assortment.
CAN I USE BUTTER INSTEAD OF VEGETABLE FAT?
Butter gives a delicious rich flavour, but the cookies won't be as moist and won't keep as long. Block vegetable margarine is best - you want a firm one that can be cut into cubes just like butter, rather than the spreadable kind in a tub which has extra air and water whipped into it.
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Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
