Weigh out the flour, margarine and icing sugar into a food processor. Blitz until a fine crumb forms.
Add the vanilla, finely chopped stem ginger and ground ginger.
Whizz up again and then on a slower speed gradually add enough syrup until it forms into a dough ball.
This now needs rolling out. To roll out evenly, I divide the dough in half and use two strips of 5mm plywood on either side of the dough to govern the thickness. As the dough is quite sticky you will need a well floured work surface.
Cut into circles and place on baking sheets.
Bake for 20 to 25 minutes and then allow to cool.
You can easily increase the spiciness by adding either more stem ginger or ground ginger.