Gingerbread Puff Pastry Twists

1. Preheat your oven to 200°C fan and line a baking tray.

2. Mix soft brown sugar with ground ginger, cinnamon, mixed spice and a pinch of nutmeg.

3. Unroll the puff pastry and brush it lightly with melted butter. Sprinkle the gingerbread sugar evenly over the pastry, then drizzle with a little golden syrup.

4. Fold the pastry in half and press gently to seal. Cut into 1.5–2cm strips, then twist each strip 3–5 times.

5. Arrange the twists on the lined tray, leaving space between them. Brush with butter and sprinkle over any remaining spiced sugar.

6. Bake for 15–18 minutes until puffed, crisp and golden.

7. Leave to cool for 5 minutes, then drizzle with a simple icing made from icing sugar and a little water before serving.