Irish Soda Bread Cookies Recipes

IRISH SODA BREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine dry ingredients in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in currants.
• Mix in beaten egg. Pour in milk and mix with a fork to make a soft dough (may need a little more milk).
• On a floured surface, shape dough into a ball and knead lightly 5 or 6 times. Roll out dough to 1/4 inch thick and cut into squares and triangles with a knife (approximately 2 inches in diameter).
• Bake for 12 to 14 minutes or until slightly browned.

CLASSIC IRISH SODA BREAD

Steps:

• Preheat oven to 375°. Whisk together first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together 1 egg and buttermilk. Add to flour mixture; stir just until moistened. Stir in raisins., Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a 6-1/2-in. round loaf; place on a greased baking sheet. Using a sharp knife, make a shallow cross in top of loaf. Whisk remaining egg; brush over top., Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack. Serve warm.

AMAZINGLY EASY IRISH SODA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
• Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

MEG'S IRISH SODA BREAD COOKIES

Steps:

• Preheat oven to 350°F.
• Combine dry ingredients in a large bowl. Add butter. Knead with hands until the mixture becomes consistent in texture (it will be a bit coarse).
• Add the egg and buttermilk. Knead with hands just until the mixture is smooth and doughy.
• Line cookie sheets with wax paper. Drop dough by the tablespoonful onto cookie sheets (no more than twelve per sheet).
• If desired, use the back of a spoon to gently press a well into each cookie and fill with 1/3 teaspoon of jam/preserves. I find raspberry jam goes perfectly with the flavor of these cookies.
• Bake for 12-14 minutes, or until cookies are "domed" and slightly golden.

IRISH SODA BREAD

Steps:

• Combine the currants and whisky and let soak for at least 1 hour.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Whisk together the yogurt, 3/4 cup rice milk, and cider vinegar, and set aside.
• In a large bowl, whisk together the flour mix, xanthan gum, light brown sugar, baking powder, baking soda, salt, and caraway seeds. Stir in the currants, whisky and all.
• Add the rice milk mixture and stir with a wooden spoon until combined, being sure to mix in any crumbs at the bottom of the bowl.
• Flour your hands with a little gluten-free flour mix. Turn the dough out onto the baking sheet. Mound into a dome shape, about 8 inches across.
• Using a sharp knife, cut a cross shape into the loaf, about 3/4 inch deep.
• Brush the top of the bread liberally with rice milk.
• Bake in the center of the oven for 45 minutes, or until golden, rotating the pan halfway through. Transfer to a cooling rack (just slide the sheet of parchment paper from the baking sheet to the cooling rack).

REAL TRADITIONAL IRISH SODA BREAD

Steps:

• Heat a heavy skillet, griddle, or cast-iron frying pan over medium-low heat.
• Stir the flour and salt together in a bowl, and sift in the baking soda. Make a well in the center of the flour mixture, and pour in the buttermilk. Stir the mixture quickly together into a dough, and turn out onto a floured work surface. Knead the dough a few times, just until it comes together. Gently form the dough into a flattened, round cake about 1/2 inch thick, and cut the round into quarters with a floured knife.
• Sprinkle a little bit of flour into the bottom of the hot skillet, and cook the wedges 6 to 8 minutes per side, until golden brown.

IRISH SODA BREAD

Steps:

• Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
• Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
• Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across. Eat very fresh.