225gr plain flour

1/2 salt

1.25ml water

175gr butter cut in chunks and chilled

flour for rolling out

sift the flour and salt into a bowl . Add the butter and mix in the lightly using a round blaked knife . Mix in the lemon juice and enough cold iced water to make a soft dough . The mixture should take about 125ml , or every slightly more, but add the water a spoonfull at atime to avoidmaking the dough too wetThe dough should be soft and very lumpy .

On a lightly flavored roll out the dough into an oblong corners square . Mark the oblong of dough into thirds , then fold and roll as it is for flaky pastry . Repeat the process four times in all chilling the dough between each rolling as necessary . The rolled dough should be smooth . Wrap it in cling film and chill and well before rolling it out to see as required

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