Shamrock Soda Bread

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

1. Start by gathering all your ingredients, preheating the oven to 350ºF, and lining a baking sheet with parchment paper.
   

2. Whisk the dry ingredients together. Cut the butter into the dry ingredients using two forks or a pastry blender.

3. The butter should be well blended into the flour.

4. Add the dried fruit and spices and whisk to combine.

5. Whisk together the wet ingredients in a second bowl.

6. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until everything is evenly moistened.

7. Turn the dough out onto a floured work surface and knead until smooth, 8 to 10 times.

8. Pat the dough into a 1-inch thick circle.

9. Use a floured 3 1/2 inch cookie cutter to cut three hearts from the dough; place on prepared baking sheet in the shape of a shamrock. Use a floured chefs knife to cut out a stem that is about 1 inch wide by 3 1/2 inches long. Nestle in the bottom of the shamrock, shaping it as desired. Whisk together and egg and a little water; brush the egg wash on the top and the sides of the shamrock. Bake until golden brown and cooked thorough, 26 to 30 minutes. Serve with room temperature butter.

Note - Don’t toss those dough scraps! You can make another shamrock, though it won't be quite as tender as the first one or knead them into a small loaf, cut an X in the top, and bake alongside your shamrock.