In a saucepan, warm the glucose syrup, add the margarine, butter, molasses and brown sugar. Beat in the egg yolks, lemon juice and zest.
In a bowl combine the flour, salt, bicarb soda, ginger, cinnamon and cloves. Stir in the glucose mixture - the dough will be sticky. Drop the dough by spoonfuls onto ungreased baking trays. Bake 11 minutes and let cool.
Beat the egg whites lightly and add the cream of tartar. Beat until soft peaks form, then add the white sugar. Beat to stiff peaks.
Dip each biscuit into the meringue then into the icing sugar and let dry.