Ingredients
1 tablespoon active yeast (1 envelope)
1 teaspoon sugar
7-3/4 cups flour
1 teaspoon salt
1/2 cup butter
1/2 cup oil

Directions
ream yeast with sugar in 1/4 cup warm water and leave to bubble in a warm place. Sift flour and salt, add yeast and enough water to form a soft dough, and knead thoroughly, beating to allow plenty of air.

Cut up into balls the size of small marbles.

Combine melted butter with oil. Dip each small pastry ball in the oil, then spread thinly with fingertips on a smooth, greased surface. Reroll and spread again 2-3 times, moistening each time with melted fat. Flatten out on greased oven tin and let rise for about 1 hour.

A quicker way is to spread out the dough with a rolling pin and cut with a biscuit-cutter. This producess less-fluffy pastry.

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