(at time of publication)
- spray oil, to grease
- 1⅓ cups reduced-fat spread suitable for baking
- ½ cup castor sugar plus 2 extra tablespoons
- 1 ¾ cups flour
- ¾ cup cornflourcornstarchX
- 1 teaspoon ground cinnamon (optional)
1 Preheat oven to 180ºC. Lightly grease a 22cm-round cake tin with cooking spray and line base with grease-proof paper.
2 Place spread in a bowl and add sugar. Cream together until light and fluffy.
3 In a separate bowl sieve flour and cornflour together with cinnamon (if using). Fold into the creamed mixture. Using hands, shape mixture into a dough and knead until smooth.
4 Place in prepared tin and flatten out to cover the surface. Level surface with the back of a spoon and prick with a fork.
Bake for 25-30 minutes until lightly golden.
5 Cool for 5 minutes then mark out even-sized pieces with a knife. Sprinkle with the remaining castor sugar.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 2g
Dietary fibre 1g
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