Preheat oven to 180C. Grease a baking sheet with some butter or line with baking parchment.
Using an electric hand-held mixer or freestanding mixer, cream the butter by mixing until it has become pale and fluffy. You can do this by hand with a wooden spoon, make sure butter is very soft if doing by hand.
Mix together flour, ginger, cinnamon and clove. Add the dry ingredients into the butter carefully if using the electric mixers turn speed down low. Once the mixture has formed a hard dough. Tip out and form into a ball. Now pinch off large teaspoon sized pieces and form into balls. I get 10 from this mixture.
Place on the prepared baking sheet and leave plenty of space between them as they spread. You can also use to teaspoons to form the biscuits. Press down on the top of the dough balls with the back of a spoon to flatten slightly. Place on the middle shelf of oven and bake for 15 minutes. Remove to a wire cooling rack until completely cooled.
To make glaze zest the orange into a bowl and add the icing sugar. Wrap the coarsely grated ginger in kitchen paper then squeeze the juice through into the bowl with orange zest. The ginger pulp can then be discarded. This should give about a teaspoon of ginger juice. Squeeze a teaspoon of juice from the orange in. Then mike to make a very thick glaze. If required add more orange juice to make runnier or more icing sugar to thicken.
When the biscuits have cooled, they can be glazed add a little glaze to each biscuit, using the back of a spoon spread it to cover the biscuit. Allow 15 – 30 minutes for the glaze to set before storing in an air tight container.