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

Divide the dough into 4–5 pieces. Roll each piece out into a sheet about 3mm thick, brush with melted butter, sprinkle with cinnamon, sugar and ginger, then roll up into a log.

Slice diagonally so the pieces form rough triangle shapes. Don't cut all the way through at the top or bottom point, so the roll stays in one piece — see photo.

Arrange the triangles on a baking tray and use the blunt side of a knife to press down 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 dough in the fridge to stop it rising further and bake it later, for example after 2 days. Alternatively, the dough can be frozen and baked at a later date.