Spiced ginger snap biscuits

Line 3 large oven trays with baking paper.

Combine butter, sugar, treacle and juice in a medium saucepan over medium heat. Stir until sugar dissolves. Bring to boil. Remove from heat. Transfer to large bowl. Cool to room temperture.

Add combined sifted flour, ginger and cinnamon to treacle mixture. Stir until combined. Spoon tablespoons of, about 4cm apart, on prepared trays.

Cook 2 trays at a time in a moderate oven (160○) for about 12 minutes, or until edges are lightly golden. Remove. Cool on trays. Repeat with remaining trays.