2 cups instant skim milk powder (can use full cream if you prefer)
1 cup all purpose flour
250g block of butter ( can use unsalted but I used regular, saves adding salt later)
Side note: The recipe book is american and it used hydronated vegetable shortening. I didn't know what this was so I looked it up and was grossed out. Basically, for us aussies, its Copha, the stuff you use for chocolate crackles. I can't stand the stuff and basically whenever I think about it I remember puking my guts up after parties as a kid until my mum figured out it was the copha in the chocolate crackles. I am not sure why we need Copha, becasue we have butter. I wanted to mention this incase you use this and would prefer to use it, but butter is better, it tastes better! However, if you use Copha, it will last longer and you can store it in the cupboard instead of the fridge. It's up to you, but you know what I use!!!
I used my food processor, but if you have a kitchenMaid, or something similar, its good to use this. Also would work really well in a Thermomixer - wink!
Put flour and milk powder and process on low to combine. Cut in the butter until its mixed through. In my food processor, I had to do it in two batches.
It will look like this: