In one bowl, whisk together the flour, baking powder, ginger, cinnamon, mixed spice, and cloves.

In a separate bowl, cream the softened butter and brown sugar together using a stand mixer or an electric beater on speed 7 for about 2 minutes until light and fluffy.

Add the egg and vanilla extract to the butter mixture. Mix on speed 5 until well combined, about 30 seconds.

Carefully add the molasses to the mixture and mix on speed 2 for about 1 minute.

Gradually add 1/4 of the dry ingredients to the wet mixture. Start mixing on speed 1 to avoid flying flour. Repeat until all dry ingredients are combined, then mix for an additional 15 seconds. The dough should be soft and slightly sticky.

Shape the dough into a disc, wrap it in cling film, and refrigerate for at least 2 hours or until firm (you can refrigerate for up to 5 days or freeze for 3 months).

Preheat your oven to 375°F (190°C) with a shelf in the middle position. Line 3 baking trays with parchment paper.

Take the dough out of the refrigerator and cut it in half. Wrap one half and return it to the fridge.

Lightly sprinkle a sheet of baking paper with flour. Place the dough on top, sprinkle with flour, then place another sheet of baking paper on top. Roll out the dough until it is about 4mm thick. If the paper wrinkles, peel it off and smooth it out.

Use a gingerbread cookie cutter to cut out gingerbread men shapes. If the dough sticks, dip the cutter in flour.

Use a palette knife to transfer the shapes onto the baking sheet, placing 6 on the first sheet. Tidy the edges if needed.

Bake for 12 minutes for a light golden color or 14 minutes for a dark golden and crisp finish. Remove and let cool completely on the tray.

Gather any scraps of dough, press them together, and roll out again. If the dough is sticky, return it to the fridge and work on the other half of the dough. Repeat the rolling and cutting until you have 18 to 20 gingerbread men.

Fill and bake the second and third trays with the remaining gingerbread men.

Once cooled, decorate as desired! Use half a batch of royal icing to pipe and stick on decorations. Extra icing can be frozen for future use.