Cinnamon snails is a creative invention that will be enjoyed by the whole family.

Dough
2tsp Fresh Yeast
1tsp Sugar
100g Butter
600ml Milk
80g Unrefined Cane Sugar
750-800g Shipton Mill French White Flour
10 Green Cardamoms (shelled and seeds crushed to a powder)

Filling
2-3 tablespoons of melted butter
4 tablespoons sugar
2 teaspoons of cinnamon
1 egg (beaten)
1 teaspoon icing sugar

1) Stir together the yeast and teaspoon of sugar in a large (warm) mixing bowl. In a large pan, melt the butter over a low heat. Pour in the cold milk and then heat or cool the mixture until it reaches approximately 37°C (warm to the touch).

2) Pour the milk/butter mixture into the bowl and then stir in the sugar and flour. Mix thoroughly for 5-10 minutes until it is a smooth and shiny dough. Sprinkle the cardamom “powder” onto the dough and then cover the bowl with a damp tea-towel and leave in a warm place until the dough doubles in size (30mins - 1 hour).

3) Turn out the dough onto a floured surface and knead lightly until smooth and shiny again. Divide the dough into two pieces and roll each piece into a rectangle approximately 5-6mm thick.

4) Spread half the melted butter onto each rectangle covering the entire surface. Mix the sugar and cinnamon thoroughly and sprinkle half the mixture evenly over each rectangle. Carefully roll each rectangle by hand into a long cylinder shape (like a Swiss roll).

5) Cut each roll into slices (approx. 3cm wide) and place them vertically onto a pre-greased baking sheet with the “free” end of the roll near the top. Using the back of a knife, push down the middle of each slice to slightly flatten and widen them - this helps them to stay upright during their second rise.

6) To make the snail shape, take the free end of each slice and pull it down and bend the end up to form the “neck” of the snail. Pinch the two corners of the free end to create the snail’s “horns”. Leave the snails to rise for a further 30 minutes in a warm, draught-free place.

7) Preheat the oven to 210°C. Mix the beaten egg with the icing sugar and brush the tops of each snail. Bake the snails in the centre of the oven until golden brown (5-10 minutes). Leave to cool on a rack - if your children can wait that long!

Makes around 2 dozen snails