250g(9oz) Strong (bread) Flour
140g (5oz) Cold water
220g(71/2oz) Unsalted Butter
METHOD OF MIXING.
(1) Sieve the flour and salt into a mixing bowl.
(2) Add the butter and rub into the flour.
(3) Add the cold water and mix until a clear dough is formed.
(4) Remove from the bowl, wrap in cling film or place in a freezer bag and put in the refrigerator for ten minutes to allow the gluten to recover.
NOTE: If using salted butter, omit the salt from the recipe.
This recipe can also be made by the SCOTCH method, great care must be taken to ensure that it is not over mixed.