250g(9oz)   Strong (bread) Flour

              Salt pinch

  30g(11/2oz) Butter.

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.

(5) Weigh the butter, place in the fridge in preparation for the next stage by either the FRENCH or ENGLISH method.

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.