Hermit Recipe

What is a hermit? They are gingery/molasses-ey/cinnamon-ey/clove-ey chewy bars. They originated in 1800s New England for sailing trips. They were made from left over ingredients from that week of baking, and due to the long shelf life of molasses, they could easily be taken on long voyages out to sea and last months!

They're so so so underrated. I grew up eating them with my grandparents (for breakfast!) We bought them at Market Basket, but we didn't need the long shelf life because they maybe lasted a few days in our house.


1 1/2 cups flour

2 teaspoons cinnamon

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/8 teaspoon cloves

3/4 cup packed light brown sugar

10 tablespoons unsalted butter

1 egg

1/4 cup molasses

1 teaspoon vanilla

1/3 cup golden raisins


  • Preheat oven to 350 degrees, line a small cookie sheet 2 layers of parchment paper

  • Whisk dry ingredients together - flour, cinnamon, salt, baking soda, ginger, nutmeg, and cloves in a medium bowl.

  • Using your standing mixer, beat brown sugar and butter together until fluffy and light in color.

  • Add egg and continue to beat, scraping down sides if needed, until incorporated.

  • Add molasses and vanilla and beat until combined.

  • Then, mixing on low speed, add dry ingredients

  • Add walnuts and raisins and mix with a rubber spatula until no there are no dry spots.

  • Transfer dough to prepared baking sheet, spreading evenly across bottom. Use 1 piece of parchment to help spread around the pan.

  • Bake 25-30 minutes - until edges are firm.