Einsiedler Bars
Die Einsiedlerbars sind reich an Melasse und sind würzige, altmodische Leckereien, die sich tagelang halten. Martha hat dieses Rezept auf Episode 706 von Martha Bakes gemacht.
Ausbeute
Zutaten
Richtungen
Kochs Notizen
Der Teig kann bis zu einem Monat eingefroren und gut in Plastik eingewickelt werden. in der Nacht auftauen
Kühlschrank vor dem Fortfahren.
Kühlschrank vor dem Fortfahren.
Andrew
26.04.2023 @ 22:08
These Hermit Bars are rich in molasses and are spicy, old-fashioned treats that last for days. Martha made this recipe on Episode 706 of Martha Bakes. Makes 24 bars. Yield. Ingredients: 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, plus more for pan. 2 cups all-purpose flour. 1 teaspoon baking powder. 2 teaspoons ground ginger. 1 3/4 teaspoons ground cinnamon. 1/2 teaspoon kosher salt. 1/4 teaspoon ground cloves. 1 cup packed light brown sugar. 1 large egg, room temperature. 1/4 cup unsulfured molasses. 3/4 cup raisins. Directions: 1. Preheat oven to 375 degrees. Butter an 8 x 8 x 2-inch baking pan and line with parchment paper, leaving a 2-inch overhang. Butter parchment; set pan aside. Sift together flour, baking powder, ginger, cinnamon, salt, and cloves into a medium bowl; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg; beat until combined, scraping down sides of bowl once. Add molasses; beat until combined and scraping down sides of bowl once. Add flour mixture and raisins; beat on low until dough just comes together, about 1 minute. Press dough into prepared pan. Bake until golden brown but still very soft, 20 to 25 minutes. Transfer pan to a wire rack to cool completely. Cut into bars. Hermit Bars can be stored in an airtight container at room temperature for up to 1 week. Cooks Notes: The dough can be frozen for up to 1 month and well wrapped in plastic. Thaw overnight in the refrigerator before proceeding.