This is the same recipe as already put in the "Whats for Dessert" e-book. Except that the instruction in the "Whats for Dessert" book are better IMO. In that version of the recipe the sugar, butter, vanilla and flour are turned into breadcrumb-texture before adding the ice cold water bit by bit, mixing on interval speed, until the desired texture is achieved. In "Nifty but Thrifty" the volume of water to use is specified as 20g, and the cold water is added all in with the butter and flour, and all mixed in together on speed 6 rather than interval speed. I found that the mixture was too wet and that the texture wasn't as smooth as when I used the method in "Whats for Dessert". I think that by premixing the butter and flour to breadcrumbs gives a better texture to the dough, and by adding the water in bit by bit and stopping as soon as it forms a ball gives more control over the dough, when the butter-flour mixture may vary depending on brands used and the temperature of the day.
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