Makes around 24, 2-inch diameter biscuits.
These egg-free biscuits are light, yet rich.


12oz plain flour
2 tsp baking powder
½ tsp grated lemon rind
7fl oz condensed milk
Pinch of salt
8oz unsalted butter
½ tsp lemon juice
4oz caster sugar
Small quantity icing sugar

Cream butter and sugar well. Add condensed milk and beat until well mixed.
Sift flour, baking powder, salt and add to the butter mixture, with lemon
juice and grated rind. Beat until thoroughly mixed through.
Grease two large baking trays, or line with greaseproof paper.
Take teaspoons of the mix and roll gently into 1 inch balls and place on baking tray.
Flatten gently with a fork until they are about ¼ inch thick and ensure they
have room to manoeuvre to avoid sticking together.
Bake at 170°C for 12 - 15 minutes (160°C fan-assisted oven).
Cool on the tray. Dust very lightly with icing sugar.

Recipes appear with the kind permission of Stuart Brown and with thanks to the
people of Botswana. Mma Ramotswe’s Cookbook priced £18.99 (hardback) and
is available from all good bookshops or directly at or by calling
0845 370 0067. For more information go to