Irish Soda Bread Cookies Recipe

Irish Soda Bread Cookies Recipe
Irish Soda Bread is served all over Ireland. There are dozens of variations, such as wholemeal soda bread, plain soda bread, etc. One of the most traditional types of soda bread is one with caraway seeds and currants. The following Irish Soda Bread Drops aren’t too sweet, contain currants and caraway seeds, and will remind you of that delicious soda bread. They are quick and easy, too, and a batch can be completed in 30-45 minutes.
These are fairly sturdy cookies and are suitable for filling a cookie jar. They are also great to serve on St. Patrick’s Day, since they are an authentic Irish cookie.

About 3 dozen cookies

1/2 cup butter, (Irish butter if available)
1/2 cup sugar
1 egg

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt

1/3 cup buttermilk
1 teaspoon caraway seeds
3/4 cup currants
  1. Preheat oven to 350°.
  2. In a large mixing bowl, cream the butter and sugar; beat in the egg and continue beating until fluffy.
  3. Measure the flour, baking soda, and salt into a fine strainer set over the butter mixture.
  4. Shake the mixture through.
  5. Mix on low speed just until combined.
  6. Mix in the buttermilk until smooth and stir in the caraway seeds and currants.
  7. Scoop tablespoons of dough onto parchment-lined baking sheets.
  8. Bake 11-14 minutes or until the bottoms are lightly browned.
  9. Remove from the oven and transfer to cooling racks. Store in an airtight container.

Amount Per Serving
Calories 73 Calories from Fat 25
Percent Total Calories From: Fat 35% Protein 6% Carb. 59%

Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 13 mg
Sodium 74 mg
Total Carbohydrate 11 g
Dietary Fiber 0 g
Sugars 3 g
Protein 1 g

Vitamin A 2% Vitamin C 0% Calcium 0% Iron 1%

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2023 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.