Gran's Gingersnaps

Preheat the oven to 180 C / Gas mark 4.

In a medium bowl, cream together the margarine and 200g sugar until smooth. Beat in the egg and treacle until well blended. Combine the flour, ginger, cinnamon, bicarbonate of soda and salt; stir into the treacle mixture to form a dough. Roll dough into 2.5cm balls and roll the balls in the remaining sugar. Place biscuits 5cm apart onto ungreased baking trays.

Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.