| 110g butter |
frozen |
Grate butter into flour, using the course side of a grater. Hold the butter with greaseproof paper, and try not to let it melt in your fingers. |
Stir with a palette knife, to coat all the pieces of fat with flour. Sprinkle with water, and continue to bring together with the palette knife. Finish off with your hands. The finished dough should just come together, neither too flaky nor to sticky, and it should leave the bowl cleanly. |