Gingerbread Cookies

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • ¾ pound sifted plain flour
  • 1 teaspoon allspice
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 level teaspoon salt
  • ½ level teaspoon soda
  • 6 ounces butter
  • 4 tablespoons brown sugar
  • 8 tablespoons golden syrup
  • 6 tablespoons milk


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 (400°F-M5) for 10 to 12 minutes. Makes about 3 dozen cookies.