500g flour 1 pack dried yeast
260ml rice milk
2 tbsp rum
1 tbsp Vanilla essence
2 tbsp organic margarine
brown sugar + water
In the bowl of a mixer, combine rice milk & yeast. Whisk and then leave for ten minutes for the yeast to activate. Add flour, margarine, rum and vanilla essence. Mix with the dough hook attachment until the dough is well combined and smooth. Remove the dough from the mixer bowl and transfer it to a small bowl.
Cover with a towel and let sit for one hour.
Preheat your oven (175°C) and line 2 baking sheets with parchment paper. Roll out the dough until at least 28cm long. Brush them with a mix of brown sugar and water and sprinkle them…
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