Stir together the molasses, honey and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, bicarb soda, pepper and salt in a large bowl. Add the molasses mixture and stir until thoroughly combined. Refrigerate at least 2 hours.
Preheat oven to 170 degrees C. Roll the dough into acorn-sized balls. Arrange on baking trays, spacing at least 3cm apart.
Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled biscuits with icing sugar.