|Strong plain flour||1 Pound (450 Grams)|
|Salt||2 Teaspoon (Leveled)|
|Lard||6 Ounce (175 Grams)|
|Butter||6 Ounce (175 Grams)|
|Fresh yeast/1 ounce/25 grams dried yeast||1 Teaspoon (Leveled)|
|Warm water||1⁄2 Pint (3 Deciliter)|
|Castor sugar||1 Teaspoon (Leveled)|
1) Preheat oven hot to 425°F, 220°C or Gas No. 7.
2) In a mixing basin sieve flour and salt.
3) On a plate, beat with the blade of a knife or spatula lard and butter. Mark evenly into thirds.
4) Mix one-third to the sifted flour mixture. Rub the mixture until fine and create a well at the centre.
5) In a small basin mix fresh yeast with warm water.
6) To dissolve dried yeast dissolve a teaspoon of sugar in lukewarm water and sprinkle yeast over it. Keep aside in a warm place for about 10 minutes until frothy.
7) Add yeast liquid to the flour to make rough dough.
8) Place on a clean working surface. Knead well.
9) Make into oblong dough, mark the pastry into three and place one-third of the butter in small pieces over the top two-thirds of the pastry.
10) Fold lower third of pastry over the centre and bring top down over this.
11) With a rolling pin seal the edges and half turn the pastry and let stand in refrigerator for 10 minutes.
12) Make into a rectangle and repeat the procedure with remaining fat.
13) To prepare the butteries, roll the pastry to about 1/2 inch (1 cm) in thickness.
14) With a sharp knife trim the sides and make into approximately twelve-sixteen squares.
15) Grease a baking and put the dough in the baking tray. Leave in warm place.
16) Bake above centre in oven for 15-20 minutes.
17) Serve with butter and marmalade.