Try this recipe, courtesy of Great British Bake Off: Everyday by Linda Collister, published by BBC Books.

INGREDIENTS
Makes 36

90g fine cornmeal, plus extra for dusting
370g strong white bread flour
1½tsp salt
5g (1tsp) fast-action dried yeast
½tsp chilli powder (mild or hot to taste)
½tsp ground cumin
2tsp paprika
2tsp smoked sweet paprika
¼tsp garlic powder or fine granules
¼tsp onion powder
4tsp virgin olive oil
300ml lukewarm water
100g drained sliced jalapeno chillies (from a jar)

METHOD

This recipe creates two doughs – one white and one coloured with spices – sandwiched with chillies, then cut into strips.

Put the cornmeal, flour, salt and yeast into a mixing bowl and mix with your hand. Tip half the mixture into another bowl and add the chilli powder, cumin, both paprikas and the garlic and onion powders. Make a well in the dry ingredients in each bowl.

Add half the oil and half the water to one bowl and mix to a soft but not sticky dough. Turn out the dough and knead it thoroughly for about five minutes, until smooth and elastic. Return it to the bowl and cover with clingfilm.

Repeat all this for the other bowl. Leave the doughs to rise in a warm spot for about an hour until doubled in size. Heat your oven to 180C/350F/gas 4.

Chop the chillies and use a tea towel to squeeze them dry. Sprinkle the white dough with a little cornmeal and roll out to a rectangle, about 18 x 16cm and 1cm thick. Gently press the chillies into the dough. Roll out the dark dough to the same size, then set it on top and press the two together.

Roll out the layered dough to a rectangle, 36 x 20cm and 5mm thick. Cut the rectangle in half to make two pieces, each 36 x 10cm. Cut each piece into 2cmx10cm strips. Roll each strip with your hands to make a thin pencil shape about 25cm long. Twist the strip to give a striped candy-cane effect, then roll in a little extra cornmeal.

As soon as they are all shaped, bake for 30 minutes until golden. Give the baking sheets a little shake halfway through the baking time. Cool on a rack and store in an airtight container.

Recipe courtesy of Great British Bake Off: Everyday by Linda Collister, published by BBC Books, priced £20. Available now