Place 1 of the 100g blocks of butter in the freezer to harden.
Rub the other block of butter into the 280 g of plain flour until it resembles fine breadcrumbs.
Add the lemon juice and the iced water, mix and knead to bring together into a dough.
Spread the dough flat and grate a quarter of the chilled butter over the surface.
Fold, flatten and repeat until all the butter is incorporated. Chill for 15 minutes.
Dust the bench with the flour.
Roll the dough gently into a rectangle approximately 20X30cm.
Fold the dough into thirds, then chill in the fridge for a further 10 minutes.
Repeat this process twice.
You should see the butter heavily flecked through the dough, this is important that it stays marbled as this is what will make the dough flakey and rice.
Zest the orange.
Juice half the orange.
Melt the remaining butter in a saucepan and stir the raisins, spices, zest and juice.
Lightly whisk the egg white and add half of the demerera sugar.
Preheat an oven to 200*
Roll out the pastry to a thickness of 3-4 mm.
Cut into 7-8 disks approx 12cm diameter, push together and re-roll the trimmings if necessary.
Spoon a heaped spoon of the dried fruit mix into the center of each disk.
Brush the edges of the pastry with water and bring into the center and pinch to close up the parcel.
Turn the parcel over onto a lined baking tray and roll gently with a rolling pin until the fruit is just showing through the pastry.
Brush generously with the egg white and sprinkle with the remaining sugar, then slash the pastry twice on each cake with a paring knife.
Place the pastries in the oven and bake for 15-20 minutes until the tops are golden and sticky.
«The dried fruits can be varied, often candied peel is incorporated.»