Makes 24 = 2pp each
200g very low fat spread
100g icing sugar
1 tbsp cocoa powder
200g self raising flour
100g white chocolate chips
1 tsp vanilla essence
1 tsp caramel essence
Preheat the oven to 180c. Spray a baking tray with 1kal (or cover with baking paper).
Beat together the spread and sugar until nice and fluffy then add the cocoa powder, flour, vanilla and caramel and fold everything together until you get a nice light but firm batter. Mix in the white chocolate chips until evenly distributed.
Divide the dough into 24 small balls (around 1tsp of mixture), pop on the baking tray and flatten slightly with a fork.
Bake for around 15 minutes. Cook on a wire rack and then trust with icing sugar.