Mix everything until well combined, then add the flour and salt. Mix thoroughly again, dust lightly with flour, cover with a tea towel in a large bowl and leave to rise (1.5–2 hours) — ideally somewhere warm, as this helps the dough rise better.

Divide the dough into 4-5 portions. Roll out each portion into a sheet about 3mm thick, brush with melted butter, sprinkle with a cinnamon-sugar-ginger mixture, and roll up into a log, like a roulade.

Slice diagonally so the pieces form a rough triangle shape. Don't cut all the way through the top or bottom tip, so the roll stays in one piece. See photo.

Arrange the triangles on a baking tray and use the blunt edge of a knife to press down in the centre of each one, so the rolled edges fan out more. Don't cut all the way through.

Brush with melted butter and bake in a preheated oven at 180°C for about 15 minutes.

You can keep the remaining portions of dough in the fridge to stop them rising further and bake them again, say, 2 days later. Alternatively, the dough can be frozen and baked at a later date.