Line 2 trays with greaseproof paper
In a stand mixer or large bowl, cream together butter, sugar and vanilla for 5 minutes on medium low.
Ass the eggs and molasses and mix for another 2 minutes.
Stir in the flour, Bicarbonate of Soda, Ground and grated Ginger, Cinnamon, Nutmeg, Cloves and Salt and mix until a dough forms.
Add the demerara to a large plate and set aside.
Roll 25 balls with the dough. Roll them in the sugar and set aside on a plate.
Pop into the fridge for 30 minutes.
Place the dough onto the trays 2 inches apart and bake for 8 - 10 minutes. Allow to cool for 5 minutes then transfer to a wire rack.