Bap

Dough for baps is lively, sometimes including butter or lard to ensure tenderness; the crust is well dusted with flour before baking in a hot oven. Shapes vary, from triangular to square to torpedo (Dublin), though round is now most common. It is customary to press a floured finger into the centre of each bap before baking to prevent blistering of the crust. In Scotland, baps are never sweetened, but currant baps are made in Ireland.