together and wrap in cling film and chill for 45 minutes or if in the freezer for half the time to let the dough rest and firm up the butter.
lightly flour a work surface. marble would be excellent. but not every other person (including me) has a marble top. so a wooden surface like a table would do as well. work quickly though.
place the cold dough on the surface. the dough should be quite hard. sprinkle the dough with flour to prevent sticking.press the ball down with the heel of your hand to flatten it. if necessary beat to flatten further with a rolling pin if the dough is really 