Ginger Snap Biscuits is a traditional British recipe for a butter biscuit (cookie) that's flavoured with ginger and cinnamon and baked until thin and crispy. The full recipe is presented here and I hope you enjoy this classic British version of: Ginger Snap Biscuits.
Cream together the butter and sugar until light and fluffy. Beat the egg well in a separated bowl and then add the treacle. Whisk into the egg and add this egg and treacle mixture to the creamed butter mix a little at a time, beating continually. Add the dry ingredients and fold into the mixture. You should get a fairly stiff dough which you should form into small balls with your hands.
Place on a well-greased baking sheet, leaving plenty of room between them as they will melt and form biscuits as they cook. Place in a pre-heated oven at 180°C (350°F/Gas Mark 4) and bake for about 15 minutes until firm and golden. Transfer to a wire rack and allow to cool.
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