Step 1

Sift flour, baking powder, and salt into a bowl. Place in fridge.

Step 2

Coarsely grate ¼ of the frozen butter into the flour, dipping butter into flour to assist if needed.

Step 3

Add iced water a tablespoon at a time. Using a pallet knife or spatula, very lightly mix the butter into the flour, to make a dough.

Step 4

Turn onto lightly floured board, knead as little as possible to an even consistency. Place in fridge for 30 minutes.

Step 5

Roll out into an oblong shape.

Step 6

Spread another ¼ of the butter, along ⅔ of the length of the pastry, leaving a margin of 2 cm all round edge of dough.

Step 7

Sprinkle a little flour over, then fold into 3 even folds, firstly fold the dry end in, then the opposite end over. Draw edges together. Place in fridge.

Step 8

Repeat until all butter is used. Place in fridge.

Step 9

Roll dough out away from open end.

Step 10

Fold into 3 with no butter, roll into shape and use as required.