Here’s an old recipe from Stanbury, a hamlet a mile or so from Haworth in Bronte Country. It makes a rich sweet jam-filled pastry. I can imagine this was a real tea-time treat in its heyday.
- 8 oz (225g) plain flour
- 4 oz (113g) butter
- 3 oz (75g) sugar
- 1 large egg
- 1 teaspoon baking powder
- A little milk
- Jam for the filling
- Rub the butter into the sifted flour and baking powder, and stir in the sugar.
- Add the beaten egg with enough milk to make a firm light dough
- Divide the flour into four and roll out each piece on a floured board to a circle about 6-8″ across.
- Spread two of the pastry circles with jam, not quite to the edges, and cover with remaining circles
- Seal the edges and bake the pastries in a hot oven for about 20 minutes. Serve cold, cut into wedges.
Source: Victoria Wright (1981) A Haworth Kitchen. Recipes from the home of the Brontes. ISBN 0903775123
Optional: For an extra treat, you can also spread an layer of icing on top, with a ring of coconut spread around the edge.