Mix the flour, sugar and spices and knead with the sugar beet syrup and margarine ... wrap in cling film and let rest in the refrigerator for about 60 minutes

Take the dough out of the cling film ... on a floured work surface, form briefly kneaded and potion-wise strands of approx. 2 cm long edge length and cut approx. 1 cm thick square slices

Place on a baking sheet lined with baking paper ... bake in a preheated oven at 180 ° C for about 12 minutes ... put on the oven ... let cool down

Melt a little bit of chocolate icing ... Dip the top of the biscuits into the chocolate mixture so that only the "lid / top" is decorated

If the biscuits are stored cool in airtight storage containers for several weeks, the aroma of the spices unfolds really intensely ... so bake the biscuits in the end of September or beginning of October and then let them steep !!!