In a large bowl, mix the first quantity of flour, baking soda and powder.
In a separate bowl, mix the second quantity of flour with the ginger, cloves, cinnamon and allspice.
Layer the mixed components in a wide mouth, 1-qt. canning jar by beginning with the flour/baking powder mixture, then the brown sugar and finally the flour/spice mixture. Pack each layer firmly.
(Instructions for mixing and baking should appear on a recipe card that accompanies the gift jar.)
For mixing and baking the gingerbread cookies:
Empty the contents of the jar into a large mixing bowl. Mix in 1/2 c. of softened butter, 3/4 c. molasses and 1 slightly beaten egg. The dough will be very stiff. (If you want the cookies to be a bit softer add 1 Tbsp. of white vinegar.)
Cover the dough and refrigerate for 1 hour.
Preheat the oven to 350°F/180°C.
On a lightly floured surface, roll the dough out to 1/4-in. thick. Cut into shapes with a cookie cutter and bake 2 inches apart on a greased nonstick medium cookie sheet for 10 - 12 minutes.