Cook the strawberry purée

• Blend the strawberries until smooth, then pass through a sieve to remove the seeds.
• Combine the strawberry purée, sugar, water, lemon juice and salt in a saucepan.
• Bring to a gentle simmer and cook until the sugar has fully dissolved.

Make the dough

• Whisk the flour and cornstarch together in a bowl.
• Pour the warm strawberry mixture into the dry ingredients and whisk until a thick, sticky dough forms.
• It will look wrong at this stage — trust the process.

Roll out the dough

• Lightly grease a sheet of baking paper with vegetable oil.
• Place the dough on it and cover with a second sheet of paper.
• Roll out into a thin, even rectangle.

Cut into strips

• Remove the top sheet of paper.
• Cut the dough into long thin strips with a knife or kitchen scissors.
• Transfer the strips to a lined baking tray.

Bake

• Bake the strips at 160 °C until set and slightly dry but still pliable.
• Let them cool completely on the tray so they firm up and become chewy.

Store

• Twist the cooled strips into spirals.
• Keep in an airtight container at room temperature.