Low-Calorie Cinnamon Drizzle Squares

1. Prep: Preheat your oven to 170°C. Spray your baking tin (24 x 18 cm is ideal) with low-calorie cooking spray and line the bottom with baking parchment.
2. Whisk Base: Place the reduced fat spread, granulated sweetener, and eggs into a large mixing bowl. Whisk vigorously with an electric hand whisk until the mixture becomes light and frothy. This step incorporates air and is key for a light texture.
3. Fold & Pour: Sift the flour and 2 tsp of cinnamon into the wet mixture. Use a spatula to gently fold the ingredients together until just combined—be careful not to knock the air out. Pour the batter evenly into the prepared tin.
4. Bake: Place the tin in the oven and bake for 25 minutes, or until the cakes are golden brown and a skewer inserted comes out clean.
5. Cool: Once cooked, turn the cake out onto a wire rack and remove the baking parchment. Allow the cake to cool completely.
6. Make the Drizzle: While the cake cools, prepare the icing. In a small bowl, combine the icing sugar and ½ tsp of cinnamon. Add water, literally a few drops at a time, until you reach a loose icing consistency that is runny enough to drizzle but not so thin that it runs straight off the cake.
7. Cut & Drizzle: Once the cake is completely cool, cut it evenly into 12 squares. Drizzle the cinnamon icing over the top of the squares and serve!

❄️ Batch Cooking & Storage

1. Freezing: This recipe is freezable! Once the squares have cooled and the icing is set, freeze them in a suitable container. Defrost thoroughly before enjoying.
2. Storage: Keep any leftovers in an airtight container for up to 3 days at room temperature or in the fridge.