75g margerine
75g sugar
1 tbs syrup
1/2 egg
1 tbs water
1/4 tsp pepper
1/2 tsp cinomon
1/4 tsp dried ginger
1/2 tsp baking powder
190g plain flour

Method
Beat margerine and sugar until white.  Add egg and water an mix well.  Sift in all dry ingredients.  Nead dough and leave in the fridge.  Roll dough out into finger thickness and split into 2cm strips.  Roll each strip into a ball and place on a greased cooking sheet.  Bake at 180oC for 10 mins or until golden brown.  Store in an air-tight container.