Combine Dry Ingredients: In a medium bowl, whisk together the plain flour, bicarbonate of soda, ground ginger, cinnamon, cloves, and salt. Set this aside. This ensures the spices are evenly distributed throughout the dough.

Cream Butter and Sugar: In a separate large bowl, using an electric mixer or a stand mixer with the paddle attachment, beat the softened butter and soft light brown sugar together on medium speed for about 2-3 minutes until the mixture is light, creamy, and pale.

Add Wet Ingredients: Beat in the egg until it's fully incorporated. Then, pour in the black treacle and mix again until everything is well combined. Scrape down the sides of the bowl to make sure you get every last bit.

Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing on a low speed until just combined. Be careful not to over-mix here. What works best for me is stopping as soon as I can't see any more flour streaks. The dough will be very soft and sticky at this point.

Chill the Dough: Cover the bowl with cling film and place it in the refrigerator to chill for at least 2 hours, or until firm. This step is non-negotiable for getting those beautiful crinkles! You can even chill it overnight.

Preheat and Prepare: When you're ready to bake, preheat your oven to 180°C (160°C fan). Line two large baking trays with baking parchment. Place the caster sugar and icing sugar in two separate small, shallow bowls.

Shape and Roll: Scoop out tablespoon-sized portions of the chilled dough and roll them into balls (about 1.5 inches in diameter). First, roll each ball generously in the caster sugar, then give it a final, thick coat in the icing sugar.

Bake the Cookies: Place the sugar-coated balls on the prepared baking trays, leaving about 2 inches of space between them as they will spread.

Watch for the Crinkle: Bake for 10-12 minutes. The cookies are done when the edges are set and the tops have cracked. The centres should still look slightly soft and underdone – they will continue to firm up as they cool.

Cool Down: Let the cookies cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly and develop that perfect chewy texture.