In a large bowl, stir together flour, raisins, brown sugar, ginger, cinnamon, cloves, baking powder, and salt until well combined; watch the brown sugar to ensure that it doesn't clump—it will want to do so and brown sugar clumps coated in flour look a lot like raisins coated in flour.
Stir in molasses, butter, vanilla, and egg until fully integrated. Shape the dough in two strips (approximately 6 × 3 in/15 × 7.6 cm) separated by at least 1.5 in (3.8 cm) on the sheet pan.
Bake for 12–15 minutes, or until a toothpick inserted into the center of the strips comes out dry.
Allow to cool slightly then remove the hermits (on their parchment) to cooling racks to cool completely; be sure the bottoms have cooled (just reach under and feel—if its more than a little warmer than room temperature its not there yet).
Move the hermits (still on their parchment) to a counter for portioning and removal from parchment. Cut hermits into 1.5 in (3.8 cm) wide strips (a pizza cutter should work well) then carefully scrape them away from the parchment with a good thin spatula.