Cinnamon Shortcakes with Rooibos – Ahmad Tea

Ingredients

• 6 oz/170g all-purpose/plain flour
• 4 oz/115g masa harina (Maseca) or finely ground polenta or cornmeal flour
• 1 heaped tsp baking powder
• 2 oz/60g granulated sugar
• 1 Tbsp/20g grated piloncillo or muscovado sugar
• ½ tsp salt
• ¼ rounded tsp fresh ground black pepper
• ½ lemon or 1 lime zested
• 1tsp blanched fresh rosemary needles, patted dry and minced or ½ tsp dried
• 10 oz/200ml whole milk
• 3 oz/90ml butter, melted and cooled (plus additional cold for the skillet)
• 1 large egg beaten
• 2 tbsp Spice Kitchen cinnamon sugar for sprinkling on top before baking