If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: These are a shortbread lover's version of Irish Soda Bread, studded with currants and caraway seeds and a bit of whole wheat flour. They are heavenly with some blue cheese and a glass of prosecco, or a cup of good black tea, or just all by themselves. —calendargirl
Food52 Review: WHO: Calendargirl is an artist living in Washington, D.C. She was part of the team that catalogued Julia Child's kitchen for the Smithsonian!
WHAT: The best things about soda bread -- in cookie form.
HOW: Make an easy shortbread dough, chill it, cut it, and bake it. Enjoy with a cup of tea or a glass of Prosecco.
WHY WE LOVE IT: We love how calendargirl takes two Irish classics -- soda bread and shortbread -- and creates the perfect hybrid. The result: a sweet-savory cookie, studded with currants and caraway seeds, that we'd gladly eat any time of day. —The Editors
Makes 3 to 4 dozen shortbreads, depending on size
- 1 stick (4 ounces) unsalted butter, cold
- 1/4 cup sugar
- 1 scant cup all-purpose flour
- 2 tablespoons whole wheat flour
- 1/8 teaspoon fine sea salt
- 1/3 cup dried currants
- 1 generous tablespoon whole caraway seeds
- Using a stand mixer, cream the butter and sugar together until the mixture is pale, 2 to 3 minutes.
- Add all other ingredients and mix until they are well combined, another 2 to 3 minutes.
- Remove dough from processor and roll out on lightly-floured surface into a free-form shape, roughly 7 x 10 inches and about 1/4 inch thick. I like to roll out the dough on waxed paper or parchment.
- Transfer the dough to a cookie sheet and refrigerate for 30 to 60 minutes.
- Heat oven to 350° F and using a sharp knife, cut the dough into desired shapes. Rustic rectangles work well, and it is not necessary to re-roll the scraps if you are satisfied with some irregular edges, which I think are especially nice for these. As long as your cookies are roughly the same size, they will bake evenly.
- Place the shapes on parchment-lined cookie sheets and bake about 10 to 14 minutes, until the bottoms and edges are light brown. Let the shortbreads cool on the cookie sheets for a few minutes, then transfer them to a rack to cool completely.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Vanilla