• In a good-sized bowl so you have lots of working room, measure out your flour and stir in the salt
  
• Add in your cold cubed butter or fat
  
• With clean cold hands, scoop up some of the flour with some of the butter and rub it together across your fingers with your thumb
  
• Keep repeating this action lifting it to the top of the bowl and dropping it between each scoop to add lots of air to your mixture making your pastries and baking light and flaky
  
• Keep working on it until it looks like fine breadcrumbs
  

TIPS

• If the butter starts to become too soft put the bowl into the fridge for 10 minutes or so to cool it down
• Shake the bowl to bring any of the bigger lumps to the surface