Zimbabwean Sweet Potato Biscuits

Ingredients
10 tbsp butter
40g sugar
1 tbsp lemon zest
1 tsp freshly-grated nutmeg
60ml honey
1 egg
180g finely-grated raw sweet potato
450g plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Lemon Glaze:
1 tsp butter
2 tsp lemon juice
280g icing sugar
1 tbsp water
Method:
In a bowl, cream together the butter and sugar until light and fluffy then blend in the lemon zest, nutmeg, honey and the egg before folding-in the sweet potato.

Sift together the flour, baking powder, baking soda and salt into a separate bowl then add to the butter mixture and mix thoroughly to combine. Drop rounded tablespoons of the mixture onto an ungreased baking tray then place in an oven pre-heated to 170°C and bake for 7 minutes.

As the biscuits are baking form the glaze by mixing all the ingredients together in a non-reactive bowl with a wooden spoon. Combine until smooth, adding just enough water so that the mix is easy to spread.

Take the biscuits out of the oven, allow to cool a little then spread the glaze over the top and allow to cool completely before serving.