![]() Whaaaa? What the hell is that? I’ve never heard of a hermit bar. Outside of Oreos, is “chocolate sandwich” truly an American classic? Then one lumpy, Cliff-bar looking cookie catches my eye – Hermit Bars. The current issue in my hand is sporting an illustration of “Classic American Cookies.” I scan the line-up and check off the usual suspects– chocolate chip – yep, peanut butter – made them, oatmeal raisin – of course, snickerdoodles – baked my first batch at 12. Staying true to its name, the back page of each month displays illustrated drawings of a specific variety of culinary ingredient or food category. I’m currently re-reading back issues of Cook’s Illustrated. Hermit Bars – a heavily spiced chewy cookie studded with golden raisins and walnuts. Allow to cool before eating – the filling will be hot. Cut three slashes in the top of each and bake for about 20-25 minutes until golden and well-risen. Remove pastries from refrigerator, brush with egg white and sprinkle with turbinado sugar. Repeat with the rest and chill for 20 minutes. Put on a parchment-lined baking tray smooth side up, and squash slightly until flattened. Put a half-tablespoon of filling in the center of each, then dampen the edges of the circle and pinch together, tuck in the corners and pinch well to make it into a purse and fully enclose filling. Roll the pastry out on a lightly floured work surface a little thicker than 1/8th of an inch, then cut out rounds about 3 ½ inches wide.Repeat the rolling, folding, rotating, rolling and folding one more time. Roll out again and repeat then wrap in cling-wrap and chill for 20 minutes. Fold the top third down into the middle, then the bottom third up over the top, then rotate the pastry 90 degrees so the fold is now vertical. Roll out the pastry on a lightly floured surface into a rectangle three times as long as it is wide. ![]() ![]() Gradually pulse in about 100-125ml cold water until mixture comes together into a dough. Pulse flour, salt and butter in a food processor until butter pieces are pea-sized.Once cold, the filling should bind together without extra liquid. Cover and set aside for the flavors to meld and currants to soften. Microwave for 45 seconds to 1 minute until butter is melted. Stir together all filling ingredients in a small bowl.
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