Tie the cinnamon stick, cloves, cardamom, and mace in a piece of muslin.
Boil all ingredients except strawberries in a saucepan for 10 minutes then cool for 30 minutes.
Strain the liquid, add strawberries, and simmer for 3 minutes until soft.
Set strawberries aside and boil the liquid until reduced by two-thirds.
Pour liquid over strawberries, cover, and chill in the fridge overnight.
Roll the pastry on a sugar-dusted surface to a 5mm thickness.
Sprinkle with sugar and roll the long sides to the middle then chill for 30 minutes.
Preheat the oven to 180°C.
Slice pastry into 5mm pieces and bake on a tray for 8 minutes per side.
Serve the chilled compote in bowls with the cooled biscuits.