1. Gently warm four tablespoons of rosewater and add enough gum arabic (approx 4 teaspoons) to make a sticky syrup. 2. Work in roughly equal amounts of caster sugar and cinnamon until you have a solid paste. 3. Press into a shallow tin and, as it dries, cut into small sticks 4. Roll the sticks to make them round 5. Leave to dry completely
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