- 6tbsp caster sugar
- 2tsp ground cinnamon
- 375g (13oz) ready-rolled puff pastry, preferably all-butter such as Jus-Rol
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Mix the caster sugar and cinnamon together in a bowl.
Lay the rolled puff pastry on a lightly floured surface. Sprinkle with the cinnamon and sugar mix and cut into 24 strips. Roll and twist each strip and coat them again in the mix, reserving 1tbsp for serving.
Place each cinnamon twist on a baking sheet lined with baking paper and chill for 10 to 15 minutes before baking.
Bake for 10 to 15 minutes until well browned. Remove from the oven, sprinkle with the rest of the cinnamon and sugar mix and allow to cool slightly. Serve with the hot chocolate (recipe above).
Make these up to 2 hours before you’re ready to serve, then pop them in a low oven for 5 minutes to crisp up again.