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In a large bowl, mix together 8 cups of flour, the salt and the spices. In a small bowl, dissolve the baking soda in the brandy and add to the flour. Mix well and knead into a soft dough. If it is too wet, add some flour.
Preheat the oven to 180°C.
Take pieces of the dough and roll them into long thin ropes about the width of a little finger. Cut them into 12-15 cm lengths. Form the cookies by joining the two ends or tying them in a knot.
Place the cookies on a baking sheet and bake for 20 to 25 minutes until firm to the touch.
Leave to cool on a wire rack and store in an airtight tin or jar.
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