Tip the dough onto a well-floured surface. Pat and roll into a 15 x 30 x 1 cm oblong log. With the short side facing you, fold the top third down and the bottom third up so the dough is in 3 layers. Wrap in plastic or a reusable bag and freeze for 20 minutes.

While the dough chills, mix the granulated sugar with the ground cinnamon on a small plate. Set aside for coating the straws.

Cut chilled dough in half across the middle. Keep one half chilled while working with the other. Orient the dough so the cut ends are top and bottom. Roll into a 10 x 30 cm oblong. Spray or brush both sides with cold water until definitely wet. Cut into 18-20 thin straws.

Roll each straw thoroughly in the cinnamon sugar mixture, ensuring all sides are well coated. Arrange on a baking sheet lined with parchment paper, spacing them slightly apart.

Preheat oven to 180°C fan. Bake in the middle of the oven for 15 minutes. Drop the temperature to 160°C, fan and bake for 10 more minutes until straws are golden and crisped. Test by gently prodding - if they feel soft, continue baking at a lower temperature until completely dried and crisp.

Let the straws cool completely on the baking sheet – they will crisp up further as they cool. Once completely cool, store in an airtight container for up to 2 weeks.