Wahoo! ... You did it! I think it might be all about the "cubes of butter" technique, though what are your thoughts on what made this one a success?

Also, and . These look absotively posolutely scrumdiddlyumptious!

Ah, the "cubes of butter" thing is specifically for making this kind of flaky pastry. To make a shortcrust pastry, you need to rub the butter in properly.

My mouth is watering.