Cinnamon Swirls

Pre-heat the oven to 200°C/fan 180°C/gas mark 6.

Place the warm water, psyllium husk and yeast in a bowl and stir.

Add the Fate Low Protein All-Purpose Mix, cinnamon and sugar to the bowl and mix into a dough.

Dust the surface with Fate Low Protein All-Purpose Mix and using a rolling pin, roll the dough to approximately 1cm in depth, 26cm square and using a knife neaten the edges as required.

For the filling, place light muscavado sugar, caster sugar, cinnamon and butter into a microwavable bowl and mix together.

Microwave the mix for 30 seconds or until the butter has melted.

Pour the mix onto the pastry square and spread evenly using the back of a spoon, leaving a 2cm strip filling free on one edge.

Brush the filling free area with Prozero.

Roll the square until you reach the filling free area and then gently press down to seal the edge.

Slice a 1cm chunk from each end and discard.

Cut the roll into 12 even sections (2cm each).

Place onto a lined baking tray, allowing room for expansion with the swirls facing up.

Brush the swirls with Prozero.

Bake on the middle shelf of the oven for 20 minutes.

Leave to cool fully on a wire rack.

To make the icing, in a bowl combine the icing sugar and water and mix into a paste.

Drizzle the icing over the surface of the swirls.