Make these cookies with local eggs and honey. They are soft and cake-like. To store them for a very long time, put them in a closed container with a slice of soft bread.
2 Cups Sugar
2 Cups Honey
½ – 1 teaspoon ground cloves
2 level teaspoons baking soda
¾ teaspoon anise extract (optional)
¼ cup cold water (¼ cup more may be added)
Approximately 6 cups unbleached flour (enough to make dough stiff enough to handle)
Mix together all ingredients and chill overnight. Preheat oven to 350°. Roll out dough and cut into shapes. The dough is very sticky and rolls best when it is cold. Work with just a small amount of dough at a time and keep the rest in the refrigerator. Bake cookies until they are golden brown.