Megs 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.

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 COOKIES

Steps:

• Preheat oven to 350 degrees F
• Combine dry ingredients in a mixing bowl. Cut in butter until mixture resembles course meal. Stir in currants.
• Mix in beaten egg. Pour in milk and mix to make a soft dough.
• On a flour surface, shape dough into a ball and kneed lightly 5 or 6 ties. Roll out dough to 1/4 inch thick and use cookie cutter (if no cookie cutter use the lid of a canning jar) -approx 2 inch in diamter.
• Bake for 12-14 minutes or until slightly browned.

IRISH SODA BREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Combine flour, sugar, baking soda, salt, and caraway 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 buttermilk and mix with a fork to make a soft dough (may need a little more buttermilk).
• On a floured surface, shape dough into a ball and knead lightly 5 or 6 times. Roll out dough 1/4 inch thick and cut into squares and triangles with a knife. Place cookies on the prepared baking sheets.
• Bake for 12 to 14 minutes or until slightly browned.