|Self rising flour||2 Cup (32 tbs)|
|Cold water||3 Tablespoon|
1 In a bowl beat the butter and margerine until soft and well blended.
2 Slowly fold in the sifted flour with salt with the help of a wooden spoon.
3 Add the water blending throughly.The mixture will have a sticky consistancy.
4 Place the dough in the refrigerator and chill for about 30 minutes.
5 On a well floured surface roll out the pastry,it can also be done between the sheets of waxed paper dredged with flour.
6 Use as required.