In a large mixing bowl, beat together the butter, sugar and treacle until soft and creamy.
Add in the egg yolk and beat well.
Add in flour and spices and mix together until a dough forms.
Tip the dough onto a lightly floured surface and knead gently to form a ball. Place onto clingfilm and wrap the dough up well. Pop into the fridge to chill for 20 minutes.
Preheat oven to 170°c (340°f).
Take the dough out of the fridge and cut in half. On a lightly floured surface, roll out half of the dough thinly, about the same thickness as if you were rolling out pastry.
Using a cutter with your desired shape, (I used a round one) cut all of the dough and transfer for a lined baking tray.
Continue until all the dough is used. Take the leftover dough and roll into a ball gently. Let it rest for a few minutes before rolling it out again.
Bake for 12-15 minutes, making sure to turn them halfway through. Allow to fully cool before removing from the tray, they will be soft while still hot.
