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
- Preheat oven to 180 degrees C.
- 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.
- Turn dough out onto a floured work surface and gather into a ball.
- Knead until smooth, 8 to 10 times.
- Pat to circle, 3cm 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.
- Cut a strip of dough 3cm wide by 7cm 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.
- Bake until golden brown, 26 to 30 minutes.
- Serve warm or at room temperature with softened butter.