In a bowl mix together flour, salt, sugar, oil and yeast. Add water to make a slightly sticky dough. Transfer to the counter and knead it for 10 minutes until soft and elastic.

Oil a bowl, place the dough inside and cover the dough in oil by rotating it gently in the bowl. Cover with cling wrap and allow it to double. This will take 30 minutes to 90 minutes depending upon the yeast and the temperature of your place.

Once double, take it back to the counter and roll it into a thin rectangle. In a small bowl mix together the filling ingredients. Brush this all over the rectangle.

Now with a pastry cutter slice the rectagngle into 12 stripes. Fold each stripe into half and twist it to form a rope. Place it on a greased tray.

Cover with a damp cloth and set aside for 15 – 30 minutes. Preheat oven to 200°C. Brush the top of the sticks with milk and bake them in oven for 20-30 minutes or until they are golden brown.

As soon as you remove the sticks from the oven brush them with butter and serve immediately with a dip of your choice.