Very proud of this makeover. It’s a makeover for two reasons. I’ve used leftover cake crumbs, and secondly, this cookie is a cousin to a Hermit bar. This all came about while reminiscing with a friend about an old town bakery long gone. Their Fruit Bar, no confirmation by the owner, was whipped up with leftover cake crumbs. I’d never heard of such a thing … replacing flour with cake crumbs. I guess this is a practice in some bakeries. I say when the outcome is like this one, DO IT. Thank you Debbie!
Why is it when I have a great recipe to show off I can’t seem to get a great picture!
1/2 Cup butter-if using salted decrease the salt in the recipe to 1/4 teaspoon
3/4 Cup dark brown sugar (always my choice for brown sugar)
1/4 Cup molasses
1/2 Teaspoon Fiori Di Sicilia
1 Cup of pretty firmly packed raisins-after measuring put through a blender to make a thick paste, ok to be lumpy with an unblenderized raisin here and there.
1 1/2 Cups of cake crumbs (Keep in mind the cookie will have a slight taste of the cake used-not a bad thing. I used my pound cake. You might even use chocolate cake. Two healthy slices will whirl (blender used) up to about 1 1/2 cups but do measure for accuracy. Be sure to remove any frosting first.)
1 1/2 Cups all purpose flour
1 Teaspoon cinnamon
1/4 Teaspoon ground ginger
1/4 Teaspoon allspice
1/2 Teaspoon baking soda
1/2 Teaspoon salt
Melt butter in a small skillet over medium/low heat. Allow butter to turn to a golden brown. Turn down to avoid burning if needed. Remove from heat after color is achieved. Allow to cool slightly.
Measure the flour, baking soda, salt and spices into a large mixing bowl. Whisk to mix. Add the cake crumbs and whisk again. Set aside.
Pour the browned butter into a separate large mixing bowl. Add the sugar and molasses and beat until light and creamy.
Add one egg at a time and beat well after each.
Add the Fiori Di Sicilia to the butter mixture and mix well. Now add the processed raisins and mix again.
Add the flour/cake mixture to the wet ingredients. You want to make sure all is mixed well but not over beaten.
The dough will be thick.
Now place the dough into the freezer preferably or refrigerator while preheating the oven to 350 degrees F.
With a parchment paper covered cookie sheet spread the dough into approximately 3 inch by 12 inch strips, 1/2 inch thick. This dough should accommodate two strips. I suggest two baking sheets and baking one at a time. This bar doesn’t do well if over baked. Bake about 15-20 minutes. When baked properly the dough should appear dry on the outside with a little moistness seen in the cracks of the dough.
Remove from oven when done. Allow to rest for about 5 minutes before lifting parchment paper with the strip from the cookie sheet.
When cooled to approximately room temperature with the baked strip still on the parchment paper drizzle with the *icing. Allow icing to set a bit and then slice across the strip with a bread knife every two inches. Each bar can then be sliced in half with a diagonal cut.
You may choose to ice your bar completely. This is up to you as well as how you decide to slice the strip.
These cookies must be kept in a tight container or wrapped to maintain freshness.
3/4 Cup powdered sugar
1 Tablespoon of cream (more if needed to thin)
1/4 Teaspoon vanilla (or Fiori Di Sicilia for a more citrus taste) (or no flavoring to allow cookie taste to shine)
Pinch of salt
Mix for the drizzle or icing.