¾cup(9oz/ 260g) molasses/treacle (or honey if molasses isn't available)
4cups(1lb 2⅛oz, 537g) all-purpose flour
In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hours or overnight or until easy to handle.
On a lightly floured surface, roll dough to 1/4 in. thickness.
Cut out your cookies with cookie cutters. Carefully place them on a baking tray lined with parchment.
Bake at 350oF (180oC) for 12-15 minutes.
Once cooled decorate with royal icing or store then in an air tight container for up to 7 days. The crisper they are the longer they will stay fresh.