Friday, July 01, 2005
Iced Hermit Bars
Iced Hermit Bars(adapted from MS Cookies)
1 1/4 cups all purpose flour
1/2 cup whole wheat pastry flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cloves
8 tablespoons unsalted butter, softened
1 1/4 cups dark brown sugar, packed
1 egg plus 1 egg yolk
1/4 cup molasses
1 cup chopped crystallized ginger, diced into small chunks, divided
3/4 cup golden raisins
1/4 cup light brown sugar, packed
2 tablespoons milk
2 tablespoons butter
1 teaspoon pure vanilla extract
1 cup sifted confectioners' sugar, plus more if needed
For the bars
Preheat oven to 350
In a medium bowl, whisk to combine flours, baking powder/soda, ginger, cinnamon, nutmeg, salt, pepper and cloves.
In a large mixing bowl, cream butter until smooth. Add dark brown sugar and cream until light and fluffly. Mix in egg and egg yolk. Add in molasses. Slowly add the flour mixture and mix just until combined. Fold in 1/2 cup crystallized ginger and raisins.
Cover a 10X15" baking sheet with foil and lightly coat with cooking spray. Spread dough evenly on the baking sheet. Bake for 18-20 minutes, rotating the pan at 10 minutes, until the top is golden brown and firm to the touch. Cool completely on a wire rack before icing.
For the icing
In a medium saucepan, add light brown sugar, milk and butter. Melt over medium heat, stirring constantly, until smooth. Remove from stove and whisk in vanilla extract and confectioners' sugar. If this mixture is too thick to drizzle, add more milk 1 teaspoon at a time. If it is too thin to drizzle, add additional sifted confectioners' sugar in small amounts. Let this mixture slightly cool.
Drizzle icing over the bars and sprinkle with remaining chopped ginger. Let the icing set at least 20 minutes before cutting into squares.