• 60g butter
• 375 ml self-raising flour, sifted
• 20 ml milk
• 8O ml sugar
• 2 ml vanilla essence
• 1 egg, lightly beaten

• 190 ml icing sugar, sifted
• 12,5 ml lemon juice
• 25 ml granadilla pulp
• finely grated rind of half a lemon

1. Rub butter into sifted flour, set aside.
2. Place milk and sugar in small saucepan, stir over low heat until sugar dissolves, add vanilla essence.
3. Gradually add egg and milk mixture to flour mixture, mix well.
4. Knead dough until smooth.
5. Take small spoonfuls of dough, roll each portion into thin, 130mm-long pieces.
6. Using two pieces of dough, twist securely. Press ends together, forming a circle.
7. Place on lightly greased baking-tray, bake at 180C, 10 to 15 minutes, until pale golden brown.
8. Leave to cool on wire cooling rack.

1. Combine icing sugar, lemon juice, granadilla pulp and lemon rind in mixing-bowl, beat until smooth.
2. Dip top of each biscuit into icing.
3. Leave to set.

Makes about 20.

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