Title: Shetland Bride's Bonn or Bridal Cake
Categories: Uk Cake
Yield: 1 Cake

		** British Measurements **
5	oz	Self-rising flour
1	oz	Caster sugar
2	oz	Butter
1/2	ts	Caraway seeds
		Milk

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 bride's 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

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