Hermit Cookies with Dried Fruits

Ingredients:

• 4 cups premium flour
• 1.5 tsp baking powder
• 1.5 tsp of baking soda
• 1.5 tsp ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon freshly grated nutmeg
• 1/4 tsp ground cloves
• 0.5 tsp fine salt
• 220 g unsalted butter at room temperature
• 2.5 cups dark brown sugar
• 3 large eggs + 1 large egg, beaten for brushing
• 2/3 cup molasses
• 3/4 cup golden raisins
• 3/4 cup dried cranberries
• 1 cup coarsely chopped toasted walnuts
• 2.5 tbsp finely chopped candied ginger

Preparation:

1. Preheat oven to 190°C. Lightly grease and flour 3 baking sheets.
2. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In another bowl, beat the butter and brown sugar with a mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Add the molasses and beat until smooth. Mixing on low speed, add the flour mixture and knead into a sticky dough, being careful not to overbeat. Stir in the raisins, cranberries, walnuts, and ginger.
3. Divide the dough into 6 pieces and, using slightly damp hands, shape each piece into a 2.5 cm wide log. Place 2 logs on each prepared baking sheet, spacing them well apart from each other, as the cookies will spread a lot during baking. Brush with egg wash.
4. Bake the cookies, rotating the baking sheets halfway through, until deep golden brown but still soft, about 15 minutes. Let cool completely.
5. Cut cookies crosswise into 4cm-wide bars. Serve immediately or store in a covered container at room temperature for up to 1 week.