Hi Suzy,

I haven't tried the recipe but I think you're right - 1/8-inch strips may not be the correct size. I've removed that instruction from the recipe and I suggest you just use your judgement regarding the size of the strips keeping in mind that they should rise a little when baking but won't have the rise that yeast dough would. I would try cutting one on the short side and see if you like the size after you twist it. If it's too small, go with the long size. It should be very flexible.

Let us know if you try them!

Happy Baking,

Betsy

In reply to:

Is this really to be cut in 1/8" strips? How can it only make 1 dozen? Is it cut on the long or short side?

Suzy KC