Sift the flour with soda.

Cloves and peppercorns crushed into powder, mix with the other spices.

Sugar, pour 50 ml of water put on high heat, when it boils, remove the foam, reduce heat and cook until crispy Cappucino condition, light brown color.

Then add 3 tbsp of hot water, the honey, add all the spices, bring to boil and boil for 1-2 minutes.

Turn off, add the margarine and stir until it is dissolved and not a homogeneous mass. Cool. Can't wait until cooled completely, about to the point where it suffers a finger to flour brewed.

Mix the spiced syrup with the flour, knead the dough and remove it for 1-3 days in the refrigerator. The longer the dough is kept, the more aromatic and richer will be cookies. And the main thing is not flour, not to shift it, then it is obtained is extremely fragile, crumbly and gently melting in the mouth. If the dough when kneading will seem very thick, more flour is not necessary to add, it then hardens and is very hard. From the dough roll into two sausages with a diameter of 3-5 cm, or made oval, depending on shape of cookies that you want. The sausage roll is better when it's slightly cooled (30-60 minutes), and then again put into the refrigerator for 1-3 days.

Then sausage cut into plates with a thickness of 3-5 mm thickness does not need to lose brittleness.

Pour into pan and barely cover with sugar. Bake at 190-200 C, about 7-10 minutes. Do not overdo a hot little soft, but when cooled becomes brittle.