Line 2 baking trays with parchment paper.

Melt the 170 g unsalted butter in a microwave-safe bowl until just liquid.

Stir the 150 g brown sugar into the melted butter until combined.

Mix in the 80 g golden syrup and 80 g molasses until smooth.

Beat in the egg until fully incorporated.

Whisk together the 500 g plain flour, salt, baking soda, ground ginger, ground cinnamon, and ground cloves in the second bowl.

Add the dry mixture to the butter mixture in batches.

Mix until a soft, cohesive gingerbread dough forms.

Cover the dough and chill it for 30 min until firm enough to roll.

Preheat the oven to 180°C / 350°F.

Roll the chilled dough to about 6 mm / 1/4 inch thick on a lightly floured surface.

Cut the dough into large gingerbread shapes using a gingerbread cookie cutter.

Transfer the cut cookies to the parchment-lined baking trays, spacing them apart.

Bake the cookies for 10 to 12 min until the edges are set and lightly darkened.

Cool the cookies on the trays for 5 min.

Transfer the cookies to a wire rack and cool completely before decorating.