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Irish Soda Bread Cookies

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Here’s the final recipe from last night’s In the Kitchen with Cyn.  This is basically the same recipe as used for Irish Soda Bread, a staple of St. Patrick’s Day celebrations, but made into cookie form instead.  They are slightly sweet cookies, with a bit of a biscuit like texture to them.  Here’s the playback of last night’s show:




2 cups flour

3/4 cup sugar

1/2 tsp. baking soda


1/2 cup butter

1/2 cup dried currants (or if you prefer, other dried fruits like raisins or cranberries which is what I’m using here)

1 egg beaten

1/4-1/2 cup buttermilk

Instructions:  Whisk together the dry ingredients.  Cut in the butter.  I cut the butter up into smaller pieces and then used a pastry cutter but you can use a couple of knives or food processor for this step.  You want this mixture to resemble coarse cornmeal.  Stir in your dried fruit and then mix in the egg and 1.4 cup of buttermilk, adding more if needed to make a soft dough.  Form the dough into a ball and turn out onto a floured surface.  Knead it a few times just to bring the dough together nicely, so it’s nice and smooth.  Roll it out to about 1/4 inch thick and cut into cookies.  You can use a cookie cutter or use a knife or pizza cutter to cut it into squares of about 2 inches and then diagonally in half to form triangles as you can see in the picture.  Bake on a cookie sheet for 12-14 minutes at 350 degrees F until lightly golden brown.


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