Place the butter, shortening, brown sugar, and ½ cup granulated sugar in a large mixing bowl and cream together with a hand-held mixer.

Add the molasses (black treacle) to the mixture and whisk together.

Add the eggs to the mixture and whisk to combine.

In a separate large bowl, combine the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.

Add dry ingredients to the wet ingredients and mix until thoroughly incorporated.

Cover and transfer the dough to the refrigerator and chill for one hour.

Pre-heat oven to 190C/375F/Gas 5 and line two large baking sheets with parchment paper or a Silpat® baking mat and set aside.

Remove dough from refrigerator and form into 1-inch balls.

Pour the remaining ½ cup granulated sugar onto a plate and roll the dough balls around to coat in sugar.

Place balls of dough onto the prepared baking sheets, leaving 2 inches between each ball.

Place in the preheated oven and bake for 8 - 11 minutes or until cookies are nicely browned and cooked through.

Remove cookies from oven and cool on a wire rack before serving. Enjoy!