Gingerbread Cookies

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By Robert Carrier

Published 1965

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  • ¾ pound sifted plain flour
  • 1 teaspoon allspice
  • 1 teaspoon


Sift together flour, spices, salt and soda. Blend butter, sugar and golden syrup. Add sifted dry ingredients alternately with milk. Mix well. Chill overnight in the refrigerator.

Roll out dough and cut out shapes with cookie cutters. Place cookies on a well-buttered baking sheet, and bake in a moderately hot oven (