Soda Farls

Soda Farls

280g (10oz) Self-raising flour

1 heaped tsp baking powder

Pinch salt or sugar to taste

50g (2 oz) butter or marg

250 – 300ml (approx. ½ pint) milk or buttermilk

1 egg (optional)

Chopped herbs of choice (optional) Chives are great 

Method:

Sieve the flour and baking powder into a large bowl and add the salt/sugar.  Rub in the butter and make a ‘well’ in the centre of the mix.  If using an egg, mix this with the milk and then pour into the centre of the well until it is even with the mix.  Either using a knife or your hand quickly bring the mixture together. It should be quite wet but able to leave the bowl.

Flour your work surface and then tip out the mixture and flatten and shape into a large round approximately 1cm deep.  Then cut into 4 quarters.

Pre heat your pan or griddle to a medium heat, not at it’s highest. 

Test with a little flour to make sure it is at the right temperature. (i.e. the flour should turn brown, if your pan is too hot the farls will cook on the outside and be raw in the centre)  Place the quarters onto the pan and cook each side for approximately 7-8 minutes.  If necessary turn the farls onto their side to ensure they are fully cooked.

To cook on the AGA

Roll to 1cm in depth and shape into a round while rolling.  Divide into 4 and place on a piece of bake-o-glide and place on the Simmering Plate.  Close the lid and cook for 4 minutes, then turn and cook for another 4 minutes.  I usually wrap in a tea towel and place in the Simmering Oven for another 5 minutes to unsure fully cooked.

Variations:

Cheddar and Chive Farls; add 50g/2oz grated mature cheddar and 2 tbsp. snipped chives to the dry ingredients.

Sundried Tomato Farls; Add 4 snipped sundried tomatoes to the dry mix and 2 tbsp of the oil from the jar and 1 tsp dried mixed herbs or 3 tbsp fresh herbs, basil is great.

Or any addition of your choice, enjoy being creative!!!