Cut butter into pieces, place on a saucer and freeze for at least 30 minutes.
Place butter, ice cubes, bakers flour and salt into the Thermomix bowl. Chop 7 sec/speed 7.
Mix 5 sec/Reverse/speed 5.
Knead 3 min/Interval while adding the vodka through the hole in the lid.
Remove from bowl. Push together into a tight rectangle. Wrap in Silpat mat or parchment paper and refrigerate for about 30 minutes before proceeding.
Preheat oven to 200°C.
Roll dough into a large rectangle then fold over in thirds to make and envelope shape. Turn so the folded edge is towards you and repeat. Do this until you have a flexible sheet of pastry. If the pastry gets to soft while you are working with it, return it to the fridge for a few minutes before continuing. Roll into a sheet about 1cm thick.
Use as directed in recipes of choice. Brush with egg wash, milk or diluted cream before baking.