Serves: 10 pastriesFor the cinnamon twists:
2) In a shallow bowl, mix together the cinnamon, sesame seeds, cardamom, and brown sugar. Twist 2 pieces of dough together to form a rope-shape. Pinch the ends together to seal. Brush the dough with the beaten egg and roll gently in the cinnamon mixture until coated. Place on the prepared baking sheet. Repeat with the remaining dough. Bake for 12 to 14 mins until puffed and golden. Cool on a wire rack.
For the sauce:
1) In a small bowl, whisk together the honey, lemon juice, icing sugar, 1/2 tsp cinnamon, and 1/2 tsp cardamom until smooth. Pour into a small dipping bowl. Arrange the pastries on a platter and serve with the dipping sauce.