-
1
In a large bowl, mix together flour, baking powder and salt.
-
2
If using sugar, add it here too.
-
3
Measure out butter and cut into small pieces.
-
4
Add to the flour in bowl.
-
5
Use fingers to squish butter into the flour, until it forms about pea-size chunks (the chunks are important!
-
6
).
-
7
Add milk and lightly mix in until the dough just begins to come together.
-
8
You want the chunks of butter to stay together for the most part.
-
9
Remove dough from bowl and form into a fat rectangle.
-
10
Wrap in plastic and refrigerate for at least one hour.
-
11
After chilled, unwrap dough and dust with flour.
-
12
Roll out to about 3 times the size.
-
13
If it starts to stick just dust with a little more flour.
-
14
Fold dough in three and roll out again.
-
15
After rolling out the second time, fold in three again, re-wrap with plastic and chill in fridge for another hour.
-
16
Remove from refrigerator and repeat the roll-out, fold, roll-out, fold process.
-
17
You can now roll them out to cut and bake OR if you want even MORE flaky layers, refrigerate for an additional hour, then roll-fold, roll-fold one last time.
-
18
After your last rolling and folding, you can roll out to cut.
-
19
Roll dough out so it's 1/2 inch or 12mm thick.
-
20
Cut into 4-6 squares with a knife, or cut out rounds with the rime of a glass, etc.
-
21
(I made a little extra so the pictures shows more)
-
22
Have your oven preheated to 400F/200C.
-
23
Bake for 20-30 minutes until tops are golden brown.
-
24
(Mine only took 20 minutes so keep an eye on them!)
