190g maize flour 160g wheat flour
100g butter/margarine
3 eggs
200g sugar
1 tsp baking powder
A little milk
A pinch of salt
1 large or 2 small lemons
A little extra wheat flour for rolling


1. Lightly grease a baking tray. Finely grate the lemon on the smallest holes of the grater, being careful to grate only the green or yellow outer skin of the lemon and not the white part.
2. Sift the maize and wheat flour in a large bowl or small basin.
3. Add the sugar, grated lemon rind, salt and baking powder and mix well.
4. Rub in the butter or margarine with your fingers, until the mixture resembles fine breadcrumbs.
5. Beat two eggs and add them to the mixture with about two tablespoons of milk. Mix ingredients to a stiff dough, adding a little more milk if necessary. The final product must be fairly stiff.
6. Lightly dust a flat surface and a rolling pin with a little flour and roll out half the dough to about 2mm-3mm thick. Cut with biscuit cutters or the cover of a jar or the rim of a drinking glass. Repeat with the rest of the dough.
7. Place the biscuits on the prepared baking tray leaving about 2.5 cm between each biscuit. Beat the remaining egg well and lightly brush each biscuit with it.
8. Preheat the oven to 200C/400F/gas mark 6, for 10 minutes. Bake the biscuits for 15-20 minutes or until golden brown. Leave in the tin for five minutes and then cool completely on a wire rack. Store in an airtight jar.