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


  • 3 cups all-purpose flour
  • 1/4 cup light brown sugar
  • 2 tsp baking powder
  • 1 tsp fine salt
  • 3/4 tsp baking soda
  • 6 tbsp unsalted butter
  • 1/2 cup golden raisins
  • 1/2 cup currants (optional)
  • 2 tsp caraway seeds
  • 1 cup Buttermilk
  • 1/2 cup sour cream
  • 1 large Egg


  1. Preheat oven to 180 degrees C.
  2. Whisk together flour, sugar, baking powder, salt, and baking soda in a bowl.
  3. Add butter and cut in, with two forks or a pastry blender, until well combined.
  4. Add raisins, currants, and caraway seeds and stir to combine.
  5. In a separate bowl, whisk together buttermilk and sour cream.
  6. Add wet ingredients to dry ingredients and stir until dry ingredients are moistened.
  7. Turn dough out onto a floured work surface and gather into a ball.
  8. Knead until smooth, 8 to 10 times.
  9. Pat to circle, 3cm thick.
  10. Cut out 3 hearts using a 3 1/2-inch heart-shaped cutter.
  11. Arrange in a clover shape on a parchment-lined baking sheet.
  12. Cut a strip of dough 3cm wide by 7cm long from scraps, and attach to clover to make a stem.
  13. Whisk together egg and 1 tablespoon water, and brush on top and edges of clover.
  14. Bake until golden brown, 26 to 30 minutes.
  15. Serve warm or at room temperature with softened butter.