Recipes

Instructions

1. In a large bowl, add the lukewarm Lactofree to the yeast and allow to stand for 10-15 minutes until the yeast has dissolved.
2. Add sugar, salt, margarine and eggs to the milk mixture, and mix well.
3. Add the flour a little at a time, until it is firm enough to transfer to a floured surface for kneading.
4. Knead for about 5-10 minutes, then transfer to a bowl and cover or place inside a big air tight all purpose food bag, and place in fridge overnight.
5. Take the dough out of the fridge and knead the dough down. Roll out dough lengthwise, 1/4 inch thick by 15 inches long by 20 inches wide.
6. Using a spatula, spread margarine over the surface of dough, leaving a 1/2-inch border. Dust margarine with cinnamon, and sprinkle with brown sugar. Roll dough up lengthwise to form a roll 18 inches long by 3 inches in diameter.
7. Using a sharp knife, slice dough into 1 ½ inch slices and place on a baking sheet lined with parchment paper, about ½ inch apart.
8. Cover and allow to rise for an hour at room temperature.
9. Bake at 200C/400F/Gas Mark 6 for about 10 minutes or until golden brown.
10. To create your cobweb, mix Lactofree soft white cheese with sieved icing sugar (add a dash of dairy drink if needed) and spin your web!