In a medium bowl, cream together the margarine and brown sugar until smooth. Mix in molasses, anise oil and egg. Dissolve bicarb soda in hot water and stir into the mixture. Combine the flour, salt, cinnamon, ginger and white pepper; blend into the molasses mixture until uniform. Knead for a minute until easy to work with. Shape dough into 3cm balls, and place 3cm apart onto ungreased baking trays.
Bake for 10 to 12 minutes in the preheated oven, until slightly browned on the bottom. Do not over bake, or they will be very hard. Store cooled biscuits in an airtight container at room temperature.