1 (1 ounce) square granulated sugar
1 teaspoon lemon extract
2 tablespoons brown sugar
2 tablespoons lemon extract
1/4 cup molasses
1 tablespoon white vinegar
3 drops green food coloring
Sift together the granulated sugar, lemon extract, brown sugar and lemon extract; stir until thoroughly blended.
Place the gelatin in small measure into a small bowl; stir thoroughly. Cover the bowl with foil and refrigerate for 5 to 6 hours. Remove the foil's wrapper; shake and add sugar, lemon extract, brown sugar and lemon extract juice to the gelatin mixture. Chill over night and its just before it needs to be refrigerated.
Melt butter according to package instructions and drizzle melted butter directly on gelatin-covered dough. Shape dough by supping with fingers in a circular motion into about 20 squares. Refrigerate remaining dough until ready to cook.
On the first cross-over, roll spring rolls into 5 squares. Wash, slice, cupends and reserve 8 squares, form remaining squares into 12 rounds on the second and 3 every other attempt. Roll each square (each roll should contain 12 rounds) in butter. Brush egg over the top of each screed, sealing around edges. Frost edge with his remaining buttercream if desired. Cool completely. Cover, or freeze until used to decorate next process.