Day 1
Place all dry ingredients into a bowl and mix together. Make a well and add the butter and liquid. Bring together then place onto a floured surface. Work the dough lightly for about 3 minutes. You don't want to over work the dough as it will be harder to incorporate the butter on the next day. Push the dough down to form a flat disk place onto a lightly floured tray, cover and place into the fridge for at least 8 hours and up to 12.

Day 2
1 hour before you take the dough from fridge. Get your butter and pound it with a rolling pin to make it nice and flat. For the easiest method, place the butter between two pieces of parchment paper and gently pound until square and flat about 1/4". Place back into the fridge. Take your dough out of the fridge and place onto a lightly floured surface. Pin out to form a square. Then pin each side out so you have an envelope, 4 thin corners and a slightly raised centre piece.

Roll out dough into a large rectangle
* make the butter layer (I have an easy trick for this!!!)
* enclose the butter layer inside the dough Place back into the fridge and rest for 1 hour.

Day 3

* roll out the dough into another large rectangle, then fold it back together
* roll out the dough again, fold it back together again
* roll out the dough one more time, fold it back together
* shape the croissants
* bake😋😉