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Add the sugar to water and heat, without bringing to a boil. Mix continuously.
Sift the flour into a large bowl, together with cinnamon and ground cloves.
Make a well into the flour and add the sweet water gradually. Knead with your hands until getting a smooth paste.
Divide the dough into slices and roll each piece.
With a fork, cut the rolls into very small pieces and slightly press them with the back of the fork.
Put the cookies on a baking sheet with parchment paper and let them rest for ⅔ days before cooking.
Turn on the oven at 356° F and heat it for 15 minutes. Cook the Dead Bones cookies for 10-15 minutes, until the base is caramelized and the top is white and empty. Serve cold.