Treacle Farls

I already have a recipe for Traditional Soda Farls on the blog, and this Treacle Farls recipe is very similar. A little bit sweeter, richer and darker with the addition of treacle. These are super quick and easy to make, and we enjoyed them simply buttered or with jam. Delicious when still warm and perfect for an afternoon snack.

It may take a little practice to get the correct balance of thickness of farl with the cooking time. Make them too thick and they might be a little doughy inside. Have your temperature too high and they might darken too quickly on the outside before they cook in the middle. So, roll them out about half an inch thick, keep your cooking temperature low to medium and watch then carefully. You may also need to prop them up on their sides to ensure they are fully cooked around the edges.

And if you’re a treacle fan, don’t forget my Treacle Scones recipe!


10oz/285g plain flour (all-purpose flour)

1 tsp baking soda (bicarbonate of soda)

1 tsp salt

1.5oz/45g sugar

1 tbsp fresh cream

1 tbsp treacle (molasses)

1.5oz/45g butter

4 fl oz/120ml buttermilk, approximately


  1. Sift together the flour, baking soda, salt and sugar. Rub in the butter
  2. Mix the treacle and cream together. Add to the dry ingredients, with some of the buttermilk, adding more if needed to make a soft, but not wet, dough.
  3. Knead lightly and shape into a round, approximately half an inch thick.
  4. Cut into four farls and bake on a medium-low griddle for about 20 mins, turning halfway.
  5. When baked, wrap in a clean tea towel and cool on a wire rack.

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  • Helen Mills

    This is my favourite soda bread and only a few home bakeries do them – just discovered your website – fantastic! Great to see a girl from Norn Iron publishing these recipes