Take the frozen butter out of the freezer and let sit at room temperature to soften slightly for 10 minutes.

While the butter is softening, tip the flour out onto a clean work surface. Scatter the cubed, cold butter over the top of the flour along with the salt. Use your fingertips to run the butter into the flour using a pinching motion between your fingertips and thumbs. Once the mixture looks evenly crumbly, you can stop.

Gather the crumbly flour-butter mixture into a mound on the work surface and make a wide well in the middle of it. Pour in half of the water and use your fingertips to gently bring flour from the edges into the centre, incorporating the water, to start making a dough.

Once it looks dry, make a well again and drizzle in the remaining water. Keep gently kneading until you get a dry but cohesive dough. You may need to drizzle some extra water in if the dough is looking too dry - do this 1 tablespoon at a time until there are only a few floury patches remaining in the dough. Set aside.

Take the frozen butter that's been sitting out and grate on a box grater, using the side with the largest holes.

Roll the dough out into an 8 x 13 inch (20 x 33 cm) rectangle, dusting with flour if needed to prevent the dough sticking to the surface.

7. With a long edge facing you, scatter the butter over the left two-thirds of the dough. Pat down to compact the butter and give it a gentle roll with your rolling pin.

8. Grab the right third of dough (which has no butter on it) and fold it over the centre third of the dough. Grab the left third of the dough and fold it over the centre third of the dough so you have a small, neat rectangle.

9. Dusting with flour as needed, roll this dough rectangle out again into an 8 x 13 inch (20 x 33 cm) rectangle. Fold into thirds again like a business letter.

10. Repeat step 9 again to make a total of three rolls and folds.

11. Wrap the dough in a resealable sandwich bag and chill for at least an hour before using.