I absolutely love this stuff. It is a classic Irish recipe that has been made for centuries. It is (to me) a cross between a cake and a large buttermilk biscuit. It does not have the texture of a regular loaf of bread, but rather a flaky type of texture. It is wonderful dipped in soups or stews or toasted with butter and topped with preserves. I first tried this recipe when I bought the "Unofficial Harry Potter Cookbook". It was back when I was just starting cooking. This was the first thing I made from this book. I ended up making it every week for a two months. Although most traditional recipes include currants or raisins, I rather like this plain recipe. It allows you to use it for sweet and/or savory dishes. But if you wish, you can add currents and some orange zest for a more sweet product. Enjoy! Erin go Bragh!
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