Currant rolls

Directions

1. Crumble 3 oz of the shortening in the flour using finger tips until it resembles coarse bread crumbs.

2. Mix in the salt and sugar and make a dough with the water and lime juice mixture.

3. Do not over-knead, just enough to form a dough. Let it rest for 20 min.

4. Dust board or table top with just enough flour to prevent sticking.

5. Open dough with finger tips in an oblong shape about 12″ x 7″ on table top or board.

6. Spread the balance of the shortening (9oz) evenly on 2/3 of the dough.

7. Then, starting at one end, fold the blank 1/3 over 1/2 of the other part of the dough, then fold that over the other 1/2.

8. Altogether 2 folds. Roll out pastry with a pin to about 1/2″ thickness, maintaining the oblong shape at all times.

9. Fold again the same way and roll again. Let it rest for another 20 min. Roll and fold again two more times and rest for 20 min.

10. Roll and fold again one more time. That will make 5 rolls and folds – (2 + 2+1).

11. Let pastry rest overnight in a chiller.

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