Bride’s Bonn

“Of the two words, the ‘Hebridean’ part comes first – I’m so proud of where I’m from

Makes 8 petticoat tails Ingredients

100g butter, slightly softened

50g golden caster sugar

100g self-raising flour

50g oats

Pinch of salt

½ tsp caraway seeds

Method

Preheat your oven to 150°C/300°F. You will need to butter and line a 23cm round tin.

Cream your butter and sugar together really well in a bowl with the back of a wooden spoon or a hand mixer.

Mix your flour, oats, salt and caraway seeds in a bowl and then add to the creamed butter one tablespoon at a time and mix in well.

Once it comes together, press into a buttered and lined sandwich tin. Lightly cut 8 slices in the dough and place in the oven for 20 minutes or until golden brown.

Rest in the tin for 5 minutes, then allow to cool fully on a wire rack... before finding a bride to bash over the head – or simply cut into slices and serve. Sweet dreams! Shetland Bride’s Bonn was traditionally baked by the mother of the bride and broken over the bride’s head as she entered the marital home after the wedding ceremony. It was intended to bless the marriage with prosperity and fertility. Guests would scramble to get a piece of the broken shortbread to put under their pillow that night, as it was supposed to give you sweet dreams.