Mini Irish Soda Breads

Line a baking sheet (or two) with parchment paper.

Whisk the flour, sugar, baking powder, salt and baking soda in a large bowl until blended. Add in the butter and raisins and stir well. Add buttermilk and egg to the dry ingredients and stir until incorporated. Do not over mix.

Using your hands, form mounds of about 1 cup of the dough on your parchment lined baking sheet(s). (Don’t actually use a measuring cup as dough is very sticky. Just estimate—you can’t really go wrong.) Spread them apart by about an inch—they will hold their form.

Bake for about 25–30 minutes or until a toothpick inserted comes out dry. Cool a bit and serve. Once cool, store in airtight baggies or containers.

Note: This recipe will make 12 to 18 mini loaves (depending on the size you form), which is a lot. You can easily halve the recipe—adding in the whole egg is fine, just add in an extra 2 tablespoons of flour.

Serve warm out of the oven with a bit of butter or heat up a slice in your microwave anytime and enjoy the added perk of the wonderful smell in your home!

Bain sult as! (Gaelic for “enjoy!”)