Hermits are popular American wafer-thin nut and raisin biscuits . We suggest walnuts, but pecans or almonds may be substituted if you prefer. The biscuits will have to. be baked in four or five batches.
1 teaspoon vegetable oil
8 oz. butter, softened
6 oz. soft brown sugar
4 fl. oz. strong black coffee
8 oz. flour
1 teaspoon ground cinnamon
2- teaspoon grated nutmeg
1 teaspoon baking powder
1 oz. raisins
2 oz. walnuts, chopped
Preheat the oven to fairly hot 375CF (Gas Mark 5, 19(TC).
Using a pastry brush, lightly grease a large baking sheet with the oil and set aside.
In a medium-sized rhixing bowl, cream the butter and sugar together with a wooden spoon until the mixture is light and creamy.
Beat in the eggs, one at a time, then gradually beat in the coffee. Beat until the mixture is smooth.
Sift the flour, cinnamon, nutmeg and baking powder together into the mixture and, using a metal spoon, lightly fold them in until the ingredients are well blended.
Stir in the raisins and walnuts.
Drop heaped teaspoonfuls of the mix-ture on to the greased baking sheet and place it in the oven.
Bake for 10 to 15 minutes, or until the hermits are golden brown. Transfer the hermits to a wire rack to cool.