Place sugar and butter into the Thermomix bowl and mix 10 sec/speed 5 Scrape down bowl.
Mix 1 min/Butterfly/speed 3. Remove Butterfly.
Add egg, lemon zest, ginger, and the doTERRA oils and combine 10 sec/speed 5.
In a separate bowl, combine flour, ground ginger, cinnamon, cloves and baking powder.
Add the dry mix to the Thermomix bowl one third at a time, combing after each third is added 10 sec/speed 5.
Combine with spautula if needed.
Tip out dough onto a floured silpat mat and shape into a disc. Refrigerate for at least 4 hours.
Preheat oven to 180°C. Line baking trays with baking paper.
Break off small pieces of dough and roll into a ball. Roll balls of dough in the raw sugar. Place 9 per tray. Cover with another sheet of baking paper and flatten with a rolling pin until they are very thin. Carefully remove top sheet of baking paper. Sprinkle each with more raw sugar.
Bake for 8 minutes. Turning trays half way. Cool on racks and store in airtight container for 4 weeks or freezer for up to 4 months.