for 24 – 30 rowies
3/4 lb of strong plain flour
6 ounces butter
1/2 ounce yeast
just under 1/2 pint tepid water
2 teaspoons salt
rice flour or cornflour for dusting the dough and the pastry board
Make dough from flour, salt, yeast and enough tepid water to make a medium soft dough. Knead and make into a ball and leave to rise in warm place for about 45 minutes.
Divide butter into half and cut into cubes
Knead dough a little and roll it out into a rectangle. Spread on it the first half of the butter cubes. Then as if you were making puff pastry fold the dough into 3 and roll it turning it 2 or 3 times.
Leave it to rest in the fridge about 15 minutes and roll it out and repeat with the other half of the butter cubes. Rest again around half an hour in the fridge and when you take it out roll it again and cut it with a knife or tear into pieces, dividing it into around 24 pieces.
Do not butter baking trays. Dust with rice or cornflour.
Cover and allow to rise. Be careful not to rise is too warm a place or the butter will melt and they will spoil.
Bake in hot oven 220C for 15 to 20 minutes till pale brown.