Shamrock Soda Bread Recipe

Use a heart-shaped cookie cutter to create a shamrock from traditional Irish quick bread dough.

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Yields: 6 serving(s)

Prep Time: 20 mins

Total Time: 50 mins

Ingredients

• 3 c.

  all-purpose flour, spooned and leveled, plus more for work surface

• 1/4 c.

  packed light brown sugar

• 2 tsp.

  baking powder

• 1 tsp.

  fine salt

• 3/4 tsp.

  baking soda

• 6 tbsp.

  cold unsalted butter, cut up, plus more, softened, for serving

• 1/2 c.

  golden raisins

• 1/2 c.

  currants

• 2 tsp.

  caraway seeds

• 1 c.

  buttermilk

• 1/2 c.

  sour cream

• 1

  large Egg

Directions

• Step 1Preheat oven to 375°F. Whisk together flour, sugar, baking powder, salt, and baking soda in a bowl. Add butter and cut in, with two forks or a pastry blender, until well combined. Add raisins, currants, and caraway seeds and stir to combine. In a separate bowl, whisk together buttermilk and sour cream. Add wet ingredients to dry ingredients and stir until dry ingredients are moistened.
• Step 2Turn dough out onto a floured work surface and gather into a ball. Knead until smooth, 8 to 10 times. Pat to circle, 1 inch thick. Cut out 3 hearts using a 3 1/2-inch heart-shaped cutter. Arrange in a clover shape on a parchment-lined baking sheet.
• Step 3Cut a strip of dough 1 inch wide by 3 1/2 inches long from scraps, and attach to clover to make a stem. Whisk together egg and 1 tablespoon water, and brush on top and edges of clover.
• Step 4Bake until golden brown, 26 to 30 minutes.
• Step 5Serve warm or at room temperature with softened butter.

Don’t toss those dough scraps! Gently knead them into a small loaf, cut an X in the top, and bake alongside your shamrock.

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