Combine raisins and water in small saucepan. Simmer over low heat 20 to 30 minutes, until raisins are plump. Drain liquid from raisins into measuring cup. If necessary, add enough additional water to raisin liquid to measure 1/2 cup. Set drained raisins and 1/2 cup raisin liquid aside to cool.
In a large mixing bowl beat copha, sugar, eggs and vanilla with an electric mixer until smooth and creamy. Stir in reserved 1/2 cup raisin water.
Sift the flour, baking powder, bicarb soda, salt, cinnamon and cloves into a separate bowl. Stir flour mixture into copha mixture with a spoon. Stir in oats, nuts and reserved raisins; mix well.
Drop dough by rounded teaspoonfuls about 5cm apart onto ungreased baking trays. Bake in a preheated 190 degrees C oven 8 to 10 minutes, or until lightly browned. Note: These biscuits freeze well.