Hermit Cookies
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 12-15
- 75g/2.6ozs. butter (note: you won't use all of this)
- 100g/3.5ozs brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla bean paste
- 130g/4.6ozs. plain all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Pinch of ground cloves
- 60g/2ozs. raisins
- 60g/2ozs. dates, chopped
- 60g/2ozs. pecans, toasted and chopped
Step 1 - Preheat oven to 180C/350F and line two large baking trays with parchment. Make the browned butter - place the butter in a heavy based saucepan. Heat on medium heat and allow to brown and bubble. Remove from the heat when it starts to smell nutty and the bubbles become a golden colour.
Step 2 - Place the brown sugar in a bowl and measure 55g/2ozs of the browned butter into the bowl and mix together with a spatula. Whisk in the egg and vanilla.
Step 3 - In a jug whisk the flour, cinnamon, nutmeg, salt and cloves together and then add to the butter mixture and mix to combine. Stir in the raisins, dates and pecans. Shape into small balls, around 40g/1.4ozs each (large walnut size) and then bake for 15 minutes. Cool for 5 minutes and eat one warm with a cup of tea or coffee. Heaven.