• In a large bowl using an electric mixer, or stand mixer, combine beat the butter until light and creamy. Add in the brown sugar and molasses (or treacle) until fully combined. Then add the egg and beat again.
• Add the flour, baking powder, cinnamon, ginger and cloves and beat on low until fully combined. Roll the dough into two balls, wrap with cling film or seran wrap and place in the fridge for 3+ hours (or overnight if making ahead).
• Preheat the oven to 350℉/180℃. Line 2 large baking trays.
• Working with one ball of dough at a time, flour your surface and roll to 1/4 inch thickness. Use different sized star cookie cutters to cut out an equal amount of large/medium/small stars.
• Place on the lined baking trays, leaving a little room for spreading and bake for 10 minutes. Remove and let cool. Repeat for all dough.

For the Icing/Assembly

• Once the dough has fully cooled, make the icing by whisking together all ingredients. Place into a piping bag with a very small nozzle, or in a sandwich bag and snip a tiny corner off.
• Working with one 'tree' at a time, pipe around the edges of each star and place a small dollop of icing in the middle of each (apart from the smallest stars). Starting with the largest cookie as the base, stack upwards, getting smaller and alternating where the points sit.
• Dust with powdered sugar to finish! Keep in an airtight container in a cool dry place to store.