Skinny on the diagonal

I decided to go one step further in my mission to prove you can take nearly any recipe and make it pro points friendly this evening. The original for this biscuit recipe is in the Spice and Spirit cookbook and it was always my husband's favourite. I haven't made it for a very long time because each little cookie would be at least 3pp and it just didn't seem worth it for a mouthful. But 1pp, now that's a different story. And as of tonight - 1pp each is exactly what they are (or 3pp for 2...)

LEMON DRIZZLE JAM DIAGONALS

80g plain flour

3g splenda
50g low fat spread
0.5tsp vanilla essence
Pinch of salt
2 tablespoons reduced sugar jam (any flavour)

Glaze:
8g splenda
5g cornflour
2 tsp lemon juice

Preheat the oven to 160' (fan assisted). Cream the low fat spread with the splenda, add the vanilla essence and salt and then work in the flour until you have a soft, smooth dough. Chill in the fridge for 15 minutes.

Divide the dough into 2 balls, form into a rope shape and place on a baking sheet. Flatten each rope slightly and create a hollow in the centre with your finger. Fill the hollow with jam.

Bake for 15 minutes.

Meanwhile make the glaze. Using a hand blender, blitz the splenda and cornflour to a fine powder, similar to icing sugar in consistency. Work in the lemon juice until the icing drops from a teaspoon, but don't let it get too runny.

Remove the biscuits from the oven and drizzle over the glaze. Immediately cut into 12 pieces on the diagonal (6 per rope) and cool on a wire rack.