Cream the sugar and margarine together until fluffy
Mix in the milk and vanilla to loosen
Combine the flour, cornmeal, cinnamon, baking powder and lemon zest
Add to the creamed margarine and mix to form a soft, slightly sticky dough
Put in the fridge for 2 hours to set
Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper
Mix the topping ingredients together in a bowl
Flour your hands lightly and divide the well-chilled mixture into 24 small balls - it looks like not enough dough for 24 but trust me!
Roll each ball in the sugar topping then place on the baking sheet
Bake for 12 minutes, until turning golden on the edges
Let cool and set on a wire rack and store in a lidded container for up to a week
So delicious!!
