Shetland Brides Bonn Or Bridal Cake Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
** British Measurements **,
5 ounce: Self-rising flour,
1 ounce: Caster sugar,
2 ounce: Butter,
1/2 tsp: Caraway seeds,
Milk,
Directions:
Rub the butter into the sifted flour. Add the sugar and caraway
seeds. Use enough milk to make a soft pliable dough. Turn out onto a
well floured board and keep your hands well floured as you lightly
form a round of about 3/4-inch thick. Score deeply into four quarters
or "farls."
Bake on a hot girdle for about five minutes each side. Cool on a
cloth on a wire rack. It should be eaten the same day.
This bun was traditionally broken over the brides head as she
entered her new home, the pieces being eaten by her and her new
husband. ** Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4
Scanned and formatted for you by The WEE Scot -- pol mac Griogair
Source from luhu.jp
seeds. Use enough milk to make a soft pliable dough. Turn out onto a
well floured board and keep your hands well floured as you lightly
form a round of about 3/4-inch thick. Score deeply into four quarters
or "farls."
Bake on a hot girdle for about five minutes each side. Cool on a
cloth on a wire rack. It should be eaten the same day.
This bun was traditionally broken over the brides head as she
entered her new home, the pieces being eaten by her and her new
husband. ** Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4
Scanned and formatted for you by The WEE Scot -- pol mac Griogair
Source from luhu.jp