This recipe from LPHJ kitchen look absolutely delicious so I thought I would have a go at making them. The mixture was very runny so I couldn’t roll it out. I added more flour but it was still very runny so I poured it into the tin. It smelt delicious and I cooked it as it was. It came out as a kind of flatbread, it was too thick to roll up but was very nice served in chunks with the left over apple sauce instead of the icing. I replaced the egg with 3 tbsp of aqua faba (liquid from chick peas left over from the soup I’d made earlier) to make them vegan.
I will definitely try these again but with less liquid. I used Dove’s Farm self-raising flour. They have a lovely cinnamon flavour and make a perfect gluten free, vegan hot cross bun substitute for today!
Here is that link to the recipe again: http://www.lphjkitchen.com/cinnamon-twists/