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1
Mix the dry ingredients together.
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2
Put the butter into the bowl with the dry ingredients, and sprinkle it with the flour.
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3
Hold a whisk straight up and down, and break up the butter into small bits by hitting the butter repeatedly with it.
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4
Once the mixture is crumbly, add the chilled ingredients.
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5
(Try adding milk a bit at a time if it doesn't come together.)
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6
Add the dried tomatoes and blue cheese, and mix with cutting motions with a spatula (the dough in the photo is made using whole wheat flour).
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7
Stop mixing after it has blended to a certain point, bring together into one ball with your hands.
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8
(It will be crumbly at first, but will gradually come together.)
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9
Wrap in plastic wrap and chill in the fridge for 20~40 minutes.
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10
(You can shorten the time when you are in a hurry.)
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11
Divide the dough into 2 equal portions and stack on top one another, then roll out with a rolling pin, and continue folding it on top of itself 3 more times.
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12
Finally, roll out to 2 cm thick with a rolling pin, and cut out shapes with a small cup.
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13
Bake in an oven preheated to 390F/200C for 15-20 minutes and it is done!
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14
When making in a food processor: freeze the butter, place together with into the food processor, and blend until it is finely crumbled.
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15
Give the blender a quick spin until the flour becomes smooth like panko, then add chilled ingredients, and pulse repeatedly.
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16
Add dried tomatoes and cheese once the flour begins to lump together, and give it another spin.
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17
Stop immediately once the dough comes together, and place into a plastic bag.
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18
After letting the dough sit in the fridge, roll out and cut shapes out just like in Step 8, bake in an oven preheated to 390F/200C for 15~20 minutes, and it is done!
