Reviewed: Mar. 17, 2012

I don't usually care that much for cookies, but I just finished making these and I can honestly say I LOVE them! I have never had such a cake-like cookie (which is probably why I love them). I used raisins (which I soaked in hot water for 10 minutes before adding to the batter to make them extra plump) instead of currants and I made half without seeds and half with anise seeds (the store was out of caraway seeds). I prefer them without seeds, but my husband prefers them with seeds (it has a slight black licorice after taste with the seeds). I also rolled balls and flattened them on the baking sheet. Delicious!

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Reviewer:

swtie831

Reviewed: Mar. 16, 2012

Love! I am going to add just a bit more caraway seeds next time and I used raisins. Very simple to make.

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Reviewer:

Julie

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Cooking Level: Intermediate

Reviewed: Mar. 14, 2012

My dad was born and raised in Ireland and we've NEVER used caraway seeds in our Irish bread. I made a batch of these cookies for work and they disappeared. Even the people who dont care for the bread loved the cookies. Im making at least a double batch for the parties over the next couple of days. One thing i did was slightly score cookies with an "x". They look like miniature loaves of soda bread !

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Reviewer:

EIBHLIN55

Reviewed: Feb. 19, 2012

These are awesome! I did a trial baking of them tonight to see if they would be good for a party we're throwing on St. Patrick's Day and they will definitely be served. I skipped the caraway seeds because I've had a lot of homemade Irish Soda Bread made by friends who grew up in Ireland and no one has ever added caraway seeds. Most of them were from Dublin, though, so perhaps a different part of Ireland uses caraway. In any case, I used a shamrock cookie cutter that was a little under 3 inches in both directions and and got 30 cookies out of one batch. My boyfriend doesn't like currants so I mixed up the batter with none, split it in half and added currants to one of the halves. Both varieties turned out great! The currant cookies are slightly sweeter but you can't really feel the texture of the currants. The boyfriend tried a piece of one and was surprised that he liked them as much as he liked the plain cookies. Also, I wasn't sure if I should grease the cookie sheets. I decided not to and the cookies were fine.

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Reviewer:

Lark

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Jan. 17, 2012

Worked fantasticallyyyy! texture was soda-bready despite using 1/4 cup yogurt and splash of milk instead of buttermilk as recipe called for. Success!

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Reviewer:

KHS

Reviewed: Nov. 16, 2011

Very good cookies, not too sweet. I made a few adjustments: I prepared these as drop cookies so I doubled the batch. Doubling made 5.5 dozen, if I had formed them more uniformly they would have made 6 dozen. I substituted raisins for currants. I used regular milk with a splash of vinegar instead of butter milk. I had to add an extra 1/4 cup of milk to the batter. I skipped the caraway since these are going to a kid's classroom. The cookies were easy to prepare and baked up beautifully! Next time I want to try sultanas or dried cranberries and add a pinch more sugar.

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Reviewer:

Chile Pepper Daddy

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Clermont, Florida, USA

Reviewed: Aug. 12, 2011

Unusual and delicious! Thank you!

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Reviewer:

Candace

Cooking Level: Expert

Home Town: Bridgeville, Delaware, USA

Living In: Jerome, Arizona, USA

Reviewed: Apr. 11, 2011

Delicious - raisens make them perfect, and I added a little green food coloring for extra pizazz! I also used ground anise seed instead of the spices they suggested because that is what I had on hand, and it was perfect.

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Reviewer:

pmorin217

Reviewed: Mar. 21, 2011

Great version of Irish Soda Bread...the sweet kind, made into a cookie! Took them to a St. Patty's party and I turned around and they were gone! I'm making them again to have some at home!

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