1 cup bread flour
3/4 cup sesame seeds
2/3 cup butter
1/2 cup soy milk
2 teaspoons prepared horseradish
1 cup packed light brown sugar
2 cups packed light brown sugar
2 teaspoons sesame seeds
1 2 - tablespoons dried lavender essential oil
2 scotch bonnet scotch bonnet scotch bonnet scotch bonnet scotch bonnet scotch bonnet scotch bonnet scotch bonnet scotch bonnet, sliced
Bake crust in preheated oven for 60 to 65 minutes, until crust is golden. Cool on a wire rack. Serve hot.
Sift together the bread flour, sesame seeds, butter, soy milk, horseradish, brown sugar, brown sugar, sesame seeds, and lavender essential oil. Pour into crust, covering completely. Refrigerate 2 hours or until firm. Roll the remaining mixture into thirds. Let cool for at least 30 minutes. Cover. Chill out until using frozen mixture is desired. Discard any remaining ice. Cut into desired shapes (breads, cones, etc.)