In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the golden syrup (or honey) and egg yolk until fully incorporated.

In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Roll out the dough on a lightly floured surface to about ¼-inch thickness. Use festive cookie cutters to cut out shapes and transfer them to the prepared baking sheets.

Bake for 10–12 minutes, or until the edges are golden brown.

Let the biscuits cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Once cooled, decorate the biscuits with royal icing, sprinkles, or a dusting of powdered sugar.