In a large bowl, mix together the nutmeg, cloves, cinnamon, ginger, salt, bicarbonate of soda and butter. Then gradually add the sugar and molasses.
Combine the vinegar and the water in a small bowl, and make sure you have sifted your flour. Then gradually add both to the sugar-and-spice mixture, alternating splashes of liquid with spoonfuls of flour. Mix well until combined into a dough with a soft dropping consistency — not too dry, not too wet.
Allow the cookies to sit for a couple of minutes before gently transferring them to a wire rack to cool.
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