Crispy Tipsy Irish Soda Bread

Crispy Tipsy Irish Soda Bread
8 servings

  • ½ to 1 cup dark or golden seedless raisins, or a combination Irish whiskey, or bourbon, or orange juice, or water as needed
  • 2 cups sifted flour
  • 1 tablespoon sugar or the equivalent of 1 tablespoon sugar in granulated sugar substitute
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons shortening, at room temperature
  • 3/4 cup buttermilk or reduced-fat buttermilk
  • Additional flour as needed
  • Cooking oil and/or non-caloric vegetable cooking spray as needed
  • Butter or margarine, at room temperature, and/or honey as desired

Place raisins in a deep small bowl; add Irish whiskey, or bourbon, or orange juice, or water to cover thoroughly. Allow raisins to stand for at least 30 minutes to plump. In a medium bowl, sift together flour, sugar, baking soda, and salt. With a pastry blender, cut in shortening, until mixture resembles coarse meal. Add raisins, including liquid; gradually add buttermilk, mixing just until dry ingredients are thoroughly moistened. The mixture should not be dry. Turn dough out onto a lightly floured flat surface; sprinkle additional flour lightly over top of dough. With a rolling pin, roll out dough or pat into a large circle one inch in thickness. With a sharp knife, cut dough circle into 8 equal size wedges. Preheat an electric frypan or heavy skillet to moderate (350 degrees F.). Coat frypan or skillet with a small amount of oil or non-caloric vegetable cooking oil, or a combination. Pan-fry dough wedges, about 5 minutes per side. Reduce heat to low and continue pan-frying until done and golden brown. Remove from pan and serve warm with butter or margarine and/or honey as desired

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