Mix salt into cold water and microwave until dissolved. Chill the mixture.

Add cold butter to the flour mixture.

Use a scraper to chop the butter into the flour quickly. If it starts melting, refrigerate for 30 minutes and repeat.

Add the salted water and mix until the flour is no longer visible. Do not overmix.

Wrap the dough and refrigerate for 1 hour.

Dust the surface and rolling pin with flour. Roll out the dough and perform 3-folds 4-5 times, chilling for 30 minutes between folds.

Roll the dough to 0.5cm thickness.

Cut into leaf shapes, score with a knife, and sprinkle sugar on top.

Bake at 180°C for 20-23 minutes.