Sugared Pretzels

I use a quick method for making the pastry here rather than the classic
way. This recipe makes 16 pretzels.
115 g (4½ oz) plain flour
65 g (2½ oz) butter
25 g (1 oz) caster sugar
1 large egg, beaten
a few drops of vanilla extract
TO FINISH
a little icing sugar, for dusting

1 Measure the flour into a large bowl, add the butter and rub in with your
fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and
then the egg and vanilla extract and mix until the pastry comes together.
Knead very gently on a lightly floured work surface until smooth, then wrap
in clingfilm and chill for about 30 minutes, or until firm enough to roll.
2 Pre-heat the oven to 200°C/Fan 180°C/Gas 6. Lightly grease 2 baking trays.
3 Divide the dough into pieces about the size of a walnut. Roll each piece
into a thin sausage shape and then twist into the traditional pretzel shape, like
a loose knot. Place on the prepared baking trays.
4 Bake in the pre-heated oven for about 8 minutes or until barely changing
colour. Lift on to a wire rack and dust thickly with icing sugar while still hot.