2 (4 ounce) packages active dry yeast
1 cup white sugar
1 egg
2 tablespoons warm water
2 tablespoons butter
1 teaspoon salt
2 cups warm water (110 degrees F/45 degrees C)
2 pounds rum
3/4 cup vegetable oil
1 cup demerar
3 cups all-purpose flour
1/2 teaspoon salt
Lightly grease a 9x5-inch brush with margarine, place the yeast in warm water. Let stand until creamy, about 10 minutes. Strain the liquid into a small bowl. Stir in sugar, egg, 1/2 cup of water and salt; add the flour, 1/2 teaspoon at a time, all at once. On a well-floured surface, roll the dough out to 1/4 inch in thickness. Cut into the desired shapes with cookie cutters.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
Divide dough into three parts, wrap one part around pastry and seal the other piece around the short length of cookie sheet. Spread a layer of the marinade over the pan then sprinkle the remaining marinade on top. Drop dough by tablespoons onto the prepared pan. stick to a thoroughly floured surface.
Bake for 10 to 20 minutes in the preheated oven, until slightly browned. cool completely, then frost as desired.