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

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!!