Add the gluten free flour. xanthan gum and salt to a large mixing bowl and stir well.

Next the cubes of cold butter and, using your fingertips, rub the mixture together until it forms a breadcrumb-like consistency. Make sure you only use the tips of your fingers - if the mixture gets too warm it will start to melt!

Gradually pour the milk into the mixture, using a fork or spoon to bring it together before adding a little more. It should start to form a sticky dough. Once all the milk has been added, bring the mixture together using your hands into a ball of dough. Chill in the fridge for 30 mins (or freezer for 10 mins) before making your Twiglets.

Preheat the oven to 220C / 200C Fan / Gas Mark 7 and line two large baking trays with baking paper.

Remove the dough from the fridge (or freezer) and lightly dust your hands and the work surface with some extra gluten free flour. Break off small pieces of dough and gently roll them into thin sausages using your hands. The dough might be a little clumsy but use the flour to stop it sticking to you - you're not going for perfect sausages, the knobblier the better!

Place the dough sausages in a line on the baking tray with around a 1-2cm gap between them so they don't stick and repeat until the baking trays are full (you may have to do this in batches depending how much space you have!).

Add the yeast extract to a mug and then pour in a drop of boiling water and stir so that the yeast extract dissolves. Use a pastry brush to 'paint' the mixture onto the dough pieces, trying to cover both sides if you can.

Place the trays in the oven and bake for 8-10 minutes. Then remove from the oven and 'repaint' the Twiglets with more of the yeast extra mixture. Place back in the oven for another 8-10 minutes until they are golden brown. Remove from the oven and leave to cool for at least 20 minutes before tucking in!