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Jenny Bristow Recipes

Hot Cross Irish Soda Bread with Herbs

A great variation of the Jenny’s Soda Bread Mix with a seasonal twist.

You will love the convenience of this product where you simply only add milk - the choice is up to you be it buttermilk, full cream or skimmed milk. I have also included a selection of garden fresh local herbs for an extra flavour and for a twist topped the soda bread scones with criss-cross designs of short crust pastry .

Method:

1. Sieve the flour mix into a bowl. Add the freshly chopped herbs of parsley, basil or thyme. Add olive oil slowly, add the milk mixing well until the dough forms a soft shape. A little extra milk may be required depending upon the temperature when mixing.
2. Divide the mixture into 12 rounds and shape using the palm of your hand. Place on a lightly floured baking sheet.
3. Roll the short-crust pastry to 1 cm thick and cut into strips approx 2" long.
4. Brush the soda bread rounds with beaten egg and top each scone with criss-cross shape. Brush again with egg.
5. Alternatively one large round can be made instead but remember to put a large cross on top – this is supposed to let the fairies out – a great tradition in Irish baking.
6. Bake in the oven at 220C/425F/Gas No.7
7. NB. A large soda takes 25 minutes approximately, 15 minutes for the smaller ones.
8. When cooked – tap the base – they should sound hollow.
9. Wrap in a clean tea towel and cool slightly. Serve.