These moist and chewy cookie bars have a crispy crust. The recipe was developed by my daughter who is a crack-jack baker. Best after a few days, these cookies keep well in a paper bag or paper-lined tin to absorb moisture.
Makes 8 large cookie bars.
Ingredients:
- 1/4 c butter or vegetable shortening
- 3 Tbsp dark brown sugar, packed
- 2 Tbsp molasses
- 1/2 large egg (or 1 Tbsp flax seed meal in 2 Tbsp water)
- 1 c all-purpose flour
- 1/8 tsp sea salt
- 1/2 tsp ground ginger
- 1/4 tsp cinnamon
- dash ground cloves
- dash nutmeg
- 2 Tbsp malt powder
- 1/2 tsp baking soda
- zest of 1 lemon or 1/2 tsp lemon extract
- 1/2 c raisins
Directions:
- Beat butter and sugar with electric mixer or by hand, until creamed.
- Add molasses and egg and continue mixing until well blended.
- In a large bowl, blend flour, salt, spices, malt powder, and baking soda.
- Sift dry ingredients into wet, adding lemon zest and incorporating fully by hand. (If dough is too dry to come together, add a teaspoon or two of milk.)
- Work the raisins in.
- Preheat oven to 350 degrees F.
- On parchment-lined baking sheet, form dough into a (2″ x 12″) log, then cut the log in two.
- Place each log at least 3 inches apart, and flatten slightly by hand.
- Bake for 8-12 minutes, or until a toothpick comes out with only a couple crumbs.
- Cut into 8 bars. Transfer to a wire rack and cool 30 minutes or more before serving.