The recipe that I had seen for these previously (the 1960s Time-Life volume Cooking of the British Isles) recommended rolling small bits of dough into slim ropes and pressing them onto the top of the buns, with dabs of water to make the crosses adhere, if needed - I think this may be similar to what the "wet pastry" idea meant.
no subject
Oooh, how very tasty-looking and -sounding!
The recipe that I had seen for these previously (the 1960s Time-Life volume Cooking of the British Isles) recommended rolling small bits of dough into slim ropes and pressing them onto the top of the buns, with dabs of water to make the crosses adhere, if needed - I think this may be similar to what the "wet pastry" idea meant.