Preheat the oven to 180°C, fan 160°C, gas mark 4. Lightly grease 2 baking trays with a little of the margerine.
Mix the flour, spices and sugar in a large bowl. Add the Stork margarine and rub in using your fingers until it resembles breadcrumbs.
Add the beaten egg and mix into a stiff dough. Knead lightly and roll out on a floured surface to about 5mm thick.
Cut into Christmasy shapes, using cutters or a template, and place onto the prepared baking trays. Press silver balls onto the edges of the biscuits. Bake for about 15 minutes, until golden brown.
Carefully lift the biscuits off the baking trays and leave the biscuits to cool on a rack.
When cold use the icing tubes to draw lines and patterns on the biscuits for decoration.