Ruff puff pastry

Sift the dry ingredients into a large bowl and mix together.

Break the butter up into small chunks, add to the bowl and rub together loosely. You should still see bits of butter.

Make a well and pour in the water, and mix until you have a firm rough dough.

Cover and leave to rest for 20 mins in the fridge.

Turn out the dough, knead gently and form into a rectangle.

Roll the dough in one direction into a rectangle, then fold the top third to the center, then the bottom third over that. Rotate the dough by a quarter turn then roll out again into a rectangle.

Fold again as before, cover, chill for at least 20 mins then roll out to use.