Place all the ingredients into a blender and blitz until combine.

Knead it for 3 minutes and then rest the dough in the refrigerator for at least 40 minutes. (I leave it overnight).

Roll out the dough into a rectangle twice the length of the butter.

Wrap the butter into the dough. Roll out and fold the dough twice, like folding a letter.

Wrap the dough into cling wrap, and store in the refrigerator until the dough has risen.

Remove the dough from the fridge and roll out to 7mm thick. Repeat the fold.

Refrigerate a further 02 minutes and then roll out and do another letter fold.

When done with folding a third time, the dough is ready with 27 layers..

Shape and bake at 180C for 15 minutes on a medium to high oven rack.