The texture of Quick Flaky Pastry

Delias Quick Flaky pastry - the sausage roll one.

First off let me just say this. At Christmas I was reduced to tears after making this pastry recipe for the first time.

Why?

I’ve NEVER been able to make quality shortcrust pastry. No method works for me and I’ve done them all.

But this isn’t a shortcrust recipe you say.....

Well. I don’t know what I’ve done/ keep doing wrong but I’ve made this pastry several times since Christmas and I never get even the slightest flakey pastry from it.

Each time I just get the most delightful short crust pastry. Joy!

My question.

Just what kind of texture should this have - what do you actually call
Flaky? To me that means layers. Not puff pastry layers ie Hundreds of layers , but something that might resemble the rough layers inside something like a cream cracker that flakes as you eat it.

My butter is frozen. It’s only lightly being tossed into the flour. I try to bring the dough together with water as lightly as possible but it’s still turning out as short crust.

I’m overjoyed by all means. Just disappointed I’m not getting flaky though :)