As a New Englander who is very familiar with hermits, I thought these very authentic, easy to make, and were a big hit with my family. I did add just a touch more flour (1/4 c.) and let the dough rest in the fridge for an hour to make it easier to handle. Once I made my "logs" (quite ugly), I brushed them with eggwash and sprinkled them with some granulated sugar (I think turbinado would have been better but I had none on hand). I baked them for a little longer than stated in the recipe, about 18 minutes. Definitely a keeper.
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As a New Englander who is very familiar with hermits, I thought these very authentic, easy to...