Hermits
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Hermits' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain) (Ch. XXX, Gingerbreads, Cookies, and Wafers). Measures and oven temperatures modernized. Conversion: the original's 1 3/4 cups flour (219 g) are swapped straight for a gum-containing 1:1 blend at the same weight (USDA basis 125 g/cup); no other change. No hermits or spiced raisin cookies are in the existing pool.
The old New England spiced raisin cookie: butter, sugar, egg, and milk with cinnamon, clove, mace, and nutmeg, and raisins worked right into the dough. Rolled a little thicker than a wafer, so the inside stays soft.
Why this complexity: Rolled dough, thicker than a wafer.
Ingredients
- 219 g gluten-free 1:1 baking blend (with gum) (about 1 3/4 cups), plus more for the board, for the original 1 3/4 cups flour (219 g, USDA basis 125 g/cup)
- 1/3 cup butter, plus more for the sheets
- 2/3 cup sugar
- 1 large egg, well beaten
- 2 tablespoons milk
- 2 teaspoons gluten-free baking powder
- 1/3 cup raisins, cut in small pieces
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground nutmeg
Method
- Heat the oven to 350°F (a moderate oven). Butter baking sheets.
- Cream the butter and add the sugar gradually, then the raisins, the beaten egg, and the milk.
- Mix and sift the blend, baking powder, and spices, and add to the first mixture.
- Rest the dough 15 minutes, then roll on a board dusted with blend, a little thicker than for wafers (about 3/8 inch). Cut in rounds.
- Make 10 to 12 minutes, until firm and lightly browned.
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