Cinnamon Drizzle Squares

1. Pre-heat the oven to 170°C. Spray a baking tin (approx. 24 x 18cm) with low calorie cooking spray and line the bottom with baking parchment.

2. Place the reduced fat spread, granulated sweetener and eggs into a large mixing bowl and whisk with an electric hand whisk until light and frothy.

3. Sift in the flour and cinnamon and fold into the mixture. Pour into the lined baking tin and place in the oven for 25 minutes.

4. Once cooked, turn out onto a wire rack and remove the baking parchment. Leave to cool completely.

For the drizzle

1. Meanwhile, in a small bowl, combine all the ingredients for the drizzle - it should be a loose icing, but not so runny that it falls straight off the cakes. Add just a few drops of water at a time until it has reached the right consistency.
2. When the cakes have cooled, cut into 12 squares and drizzle over the cinnamon icing. Serve on it's own, or as part of a dessert!