Irish Soda Bread Cookies

Irish Soda Bread Cookies

94

"All the flavors of Irish Soda Bread in a quick and easy cookie!"
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Ingredients

servings 73 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine dry ingredients in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in currants.
  3. Mix in beaten egg. Pour in milk and mix with a fork to make a soft dough (may need a little more milk).
  4. 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).
  5. Bake for 12 to 14 minutes or until slightly browned.

Reviews

94
  1. 108 Ratings

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Most helpful positive review

I did not roll out these cookies....I skipped the kneading on the floured surface completely as I wanted an easy cookie to make. I used a 1 tablespoon scoop, and scooped the dough so that it wo...

Most helpful critical review

These were OK but I would prefer just making plain old Irish soda bread. In fact it is less work to make the bread instead of the cookies.

I did not roll out these cookies....I skipped the kneading on the floured surface completely as I wanted an easy cookie to make. I used a 1 tablespoon scoop, and scooped the dough so that it wo...

I made this recipe for St. Pat's Day. I did not roll it out, but dropped the batter onto parchment paper-lined pans in half-tablespoon dollops, about two inches apart, and baked for thirteen mi...

I just made a test batch of these to see if I wanted to bring them for a holiday cookie Swap. I will definitely be making these!To make them more christmasy I used Craisins (and chopped them up ...

Delicious! Definitely sweet enough. And you're missing out if you leave out the caraway! That makes it different and adds an exotic flavor. I, too, added more currants to my 2nd batch; more car...

Fantastic recipe! I left out the caraway seeds, used raisins in place of the currants and I dusted the finished cookies with confectioners sugar before serving. My customers were skeptical at ...

Wow, these are fantastic! We made them without the currants or seeds 'cause we're not big fan of "stuff" (other than chocolate) in our cookies. I did have to add a little more buttermilk too, to...

This was such an easy recipe, and the cookies came out great! I used dried cranberries instead of currants, which turned out well. I also needed to use closer to 1/2 cup of buttermilk to get t...

cookie was good, more cake-like texture than I was expecting. Easy to make except when cutting into triangles, was difficult to cut through the currants. They went over well at my St. Patrick'...

I will definitely make these again. They had just the right amount of sweetness. I didn't add the caraway seeds, not too fond of them myself, but they turned out great anyway. They were just as ...