Faoi bhrat bhríde sinn
(we are under the cloak of Brigid)
Saint Brigid’s Day takes place each year on February 1st. St. Brigid was born in Ireland about 450 A.D. She and her parents were baptized by St. Patrick, with whom Brigid maintained a close friendship. In her adult life she started many convents and became the first Abbess of Ireland. She also founded a school of art at which many famous illuminated manuscripts were created, including the Book of Kildare. Many miracles are attributed to St. Brigid.
For our celebration we make St. Brigid’s Sweet Bannock, and sometimes we also make some St. Brigid’s Crosses. This is such an easy craft—even a three year old can do it! I used this tutorial. We also read a lovely book called Brigid’s Cloak, written by Bryce Milligan with watercolor pictures by Helen Cann. This beautifully illustrated book tells the story of Brigid’s overwhelming generosity toward those in need, and the origins of her miraculous cloak. The bannock takes virtually no time to prepare, and the crosses are a nice afternoon craft for the kids. Feasts and festivals don’t have to involve an overwhelming amount of work—little celebrations can be just as meaningful as big ones.
For more ideas and inspiration for celebrating St. Brigid’s Day, visit my Pinterest board!
Celebrate Brigid with a tasty snack!
St. Brigid’s Sweet Bannock, adapted from a recipe by Tressabelle
1/2 cup salted butter (1 stick)
1/4 cup honey
2 cups white or wheat flour*
1/2 teaspoon baking soda
1 cup rolled oats
1/4 – 1/2 cup buttermilk**
*Whole wheat flour makes a very dense bannock.
**Buttermilk can be made using any cow’s milk of your choice and a tablespoon of lime juice, lemon juice, or vinegar per cup of buttermilk required. Add the juice or vinegar first, and then fill to the desired measuring line.
1. Preheat oven to 350° F. Cream butter and honey together.
2. Mix the dry ingredients together and stir into the butter-honey mixture.
3. Add buttermilk until a dough forms (I need a little over 1/4 cup).
4. Roll into a ball and flatten onto a greased cookie sheet; cut a cross into the top with a knife.
5. Bake 15-20 minutes, until golden brown.