Preheat the oven to 180c/350f.
Cut the puff pastry sheet in half. Spread raspberry chia jam over one half, then place the second half on top.
Slice into 1 cm thick strips to make about 14 to 16 canes.
Hold both ends of each strip and twist to form a cane shape, and place on a lined baking tray. Repeat for all canes.
Brush the pastry lightly with plant milk.
Bake for 15 to 18 minutes until golden.
Serve warm. For older kids you can add a dusting of icing sugar or coconut (avoid sugar for children under 12 months).
Store leftovers in the fridge for up to 3 days. Freeze after baking for up to 3 months. Reheat in the oven or airfryer for 5 minutes at 180c
