In a medium mixing bowl stir together flour, baking soda, cinnamon, cloves, and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds to soften.
Gradually add the 2 cups Chelsea Caster Sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, Ginger Juice and Chelsea Molasses. Beat in as much of the flour mixture as you can with the mixer.
Using a wooden spoon, stir in any remaining flour mixture. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup Chelsea White Sugar.
Bake in a 180 degree C oven for 12 to 14 minutes or until biscuits are light brown and puffed. (Do not overbake or biscuits will not be chewy.)
