In a large bowl or the bowl of a stand mixer combine the flour, sugar, salt, baking powder, ground ginger, ground cinnamon, ground cloves and ground nutmeg. Stir or whisk together.
360 grams flour, 150 grams caster sugar, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, 1½ teaspoons ground cinnamon, 1½ teaspoons ground ginger
Add the softened butter to the flour and work into the flour until the mixture resembles wet sand. This can be done by using the paddle attachment of a stand mixer on the lowest setting.
230 grams butter
Beat together the eggs and sweet wine (or moskonfyt). Add to the flour mixture and mix through until you have a soft dough. Again this can be done at a low speed using the paddle attachment.
2 eggs, 4 tablespoons dessert wine/moskonfyt
On a clean work surface, knead the dough a few times to bring all the dough together. Wrap in cling film or plastic wrap, or place in an airtight container and allow the dough to rest for at least an hour, or overnight.
Preheat the oven to 200°C/390F (180°C fan). Prepare a baking sheet by lining the sheet with baking paper or a silicone baking mat.
On a well-floured surface, roll out the dough to about 3-5mm thick. Cut out biscuits using a cookie cutter of choice. Place on the baking sheet about 5cm (about 2") apart. Bake for 8 to 12 minutes. The sheet may need to be turned halfway through baking to ensure an even bake.
Place the baked biscuits on a cooling rack and allow them to cool completely before storing in an airtight container for up to 2 weeks.