The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 18, 2009
Very good cookie. Didn't change a thing. I beg to differ with the reviewer who said this has a "hint" of sweetness. With 3/4 cup of sugar it's quite a bit sweeter than soda bread. If you have to bake this in batches, be sure to divide and chill dough well wrapped in plastic wrap. It's a little difficult to cut these with the currants, so next time I may try the cookie scoop method and flatten them slightly. Thanks for the idea. Thanks for the recipe.
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Cooking Level: Intermediate

Home Town: Willow Grove, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 26, 2009
These are awesome! Did not use the seeds. Everyone loves them!
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 22, 2009
I thought these would be okay as an addition to my st patty's day meal, but ended up really liking them! I left out the caraway seeds, topping half of the cookies with them before baking and I used a mix of golden raisins and cranberries.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 14, 2009
I followed the directions almost exactly! They were delicious! I made if for some friends and they devoured it! I must admit that it is an acquired taste though. There were none left at the end of the party! I would definitely make it again and I wouldn't leave anything out! I had to add a lot more buttermilk, but other than that it was perfect!
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bel

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 28, 2008
Though it wasn't love at first bite, I quite enjoy these. Easy to make, but definitely an acquired taste. My wife loves them. My coworkers hate them. They're definitely of the savory-dessert-variety, not sweet at all, and very bold flavored.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 27, 2008
So good! Caraway makes these unique and is a must. I may cut back on the sugar next time as I thought they were a bit too sweet. Froze well too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 14, 2008
Cookie Exchange today...these won the prize for the "tastiest", people said "this is what Christmas cookies should taste like". Made one recipe with currants and caraway seeds as well as one with cranberries. The currants and caraway seeds won the prize, although the cranberries were the favourite with the little children. Thank you very much for sharing your recipe, lots of smiling faces and happy tummies!!! =)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 9, 2008
Great recipe. Sweet cookies...I replaced 1 cup all-purpose flour with 1 cup wheat flour and added 1/3 cup raisins with the currants. I left out the caraway seeds since this is going to my daughter's preschool class for snack. I also left out the kneading and rolling as Christy7795 did and used a cookie scoop. Very good warm.
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Cooking Level: Beginning

Home Town: Hudson, Ohio, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 24, 2008
yummy yummy ^,^ i didnt have any of the other suffers so i used dried cranberrys in its place. lol its good
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 7, 2008
I made these for an after-school treat for my kids on St. Patrick's Day, and wondered if they'd like them or not with the caraway seeds in them. They devoured them! I was amazed and pleased, and made sure they saved some for Dad, who also enjoyed them. I used raisins and craisins (dried cranberries) in mine rather than currants, and dropped them on the sheet using my small Pampered Chef scoop. Easy and tasty -- we'll definitely make this part of our tradition, along with corned beef and cabbage for dinner every March 17th.
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Living In: Mooresville, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 17, 2008
I really like this cooky. I made these for ethnic food day at my son's school. I made half the batch without currants, as he thought kids wouldn't like them. I took the leftovers to work and they vanished. I would like to try this cooky dough with other things - walnuts and candied ginger, etc. I love that it is not too sweet, just a nice treat.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
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Reviewed: Mar. 17, 2008
very simple and easy to make.My gram used to make cookie's very much like these thanks for the recipe!SIMPLY YUMMY!!
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Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 17, 2008
I made these cookies as something a little different for our potluck at work. I rolled & cut with my shamrock cookie cutter and sprinkled with a little green decorator's sugar. They looked very cute, but how would they taste? Having made soda bread only once before with disasterous results, I was a little wary. But, much to my pleasure, these are SO good! Sort of like a sweet biscuit. I will make these again over & over...not just for St. Pat's, either! Easy, light and tasty! Oh, and do not skip the currants or caraway seed...very tradtional.
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Cooking Level: Expert

Home Town: Arleta, California, USA
Living In: Simi Valley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 17, 2008
These were great--the whole family loved them, and my husband paid the ultimate compliment: he took some to work. I had to make a second batch so we'd have some left.
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Living In: Columbus, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Mar. 16, 2008
I was a little skeptical about trying to do anything other than the traditional Irish soda bread, but after all of the positive reviews, I just had to test this recipe out. These were delicious! I also did not roll them out (feeling a little too lazy, I guess!), but I rolled them into balls. The result was that they looked like mini Irish soda bread loaves, because they pretty much held the rounded shape!
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Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA
Living In: Lakemoor, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 16, 2008
This was excellent! I doubled the recipe and used NO caraway. I also used raisins instead of currants because it was for my sons 3rd grade class. They were a lot sweeter than I expeced and if they were for an older crowd I would cut down on the sugar a little. It was almost like a thicker sugar cookie. I also used green sugar crystals for the top before cooking just as added flair for the kids! I would definately make these again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 16, 2008
I will use no caraway seeds
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 16, 2008
Interesting taste. Took it to a potluck and everyone liked the cookies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 6, 2008
This is an excellent recipe. For me, these did not turn out like cookies but rather like a biscuit but that's OK because they taste so good. I did not like the taste of the caraway in the cookie. Next time I would leave that out. I don't think it belonged. This is easy to roll out if you just sprinkle it liberally with flour. Also, at the end mix it with your hands. I make my own buttermilk. Just add a bit of lemon juice or vinegar (like a teaspoon) and add enough milk to make 1/4 cup. Also, make sure these sit overnight. They'll taste better the next day. Also, I used plain ole raisins in place of currants. Excellent and loved by all. Thanks for sharing.
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Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 4, 2008
Excellent recipe. I used golden raisens in place of the currants and anise seed in place of the caraway seeds.To roll the dough easier I put dough in refrigator for 2 hrs.
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