These lovely bread-sticks are crisp all the way through and you can plunge them into an ice-cream or jam, but they’re equally delicious served just as they are.
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 with cane sugar. Bake for 15-20 minutes, or until the bread-sticks are lightly golden-brown and feel firm to the touch. Remove the bread sticks from the oven and leave to cool on the baking trays.