This is my family-friendly St. Patrick's Day-inspired cookie. (Don't worry, I'm still working on a boozie recipe for all you imbibers out there.)
I don't even know if currants are native to Ireland, but they always seem to be in scones and Irish soda bread, so that's why these itty-bitty raisins are in this recipe. (The 0% they scored in my St. Patty's Day flavor poll notwithstanding.)
I also use a lot of Irish breakfast tea. First, I brew some really strong tea--6 tea bags for 2 1/2 cups of water--and then enplumpen the currants in it. I reserve 2 tablespoons of the brewed tea and add it and the contents of 4 tea bags to the wet ingredients.
So far, so good. But I felt that these guys need a little something else. Then it hit me. For a little crunch to contrast with the chewiness of the currants, I added some slivered almonds to the dry ingredients. Eureka! And there you have it: plump, moist cookies that are kinda like scones but sweeter, tastier, and plumper.
These little cookies are packed with oats, fruit, nuts, and tea. In other words, they're the perfect portable and portion-controlled breakfast (lunch, dinner, or anytime) snack. And they're perfect with tea! Who could complain with that, especially on St. Patrick's Day?
Makes 3 1/2 dozen cookies. (To see this recipe in process, check out Picturing Irish Breakfast Scone Cookies.)
1 stick butter
1 cup dark brown sugar
|1 cup currants soaked in strong Irish breakfast tea |
2 tablespoons brewed Irish breakfast tea
1 tablespoon milk
1 tablespoon vanilla
4 tea bags of Irish breakfast tea
2 1/2 cups oatmeal
1 1/2 cups flour
1 cup slivered almonds
1/2 teaspoon baking soda
1/4 teaspoon salt
- Bring 2 1/2 cups water to a boil and put 6 Irish breakfast tea bags in to steep for 10 minutes. You want a dark, strong brew.
- Put the currants in the still-hot tea to plump for 30-45 minutes.
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients. (Take the 2 tablespoons of brewed tea from the currant mixture.) Whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
the currants, discarding the remaining brewed tea. Add the plumped currants to
the combined wet ingredients and creamables. Mix together until well
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
- Place the dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes, or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.