Preheat the oven to 160°C/325°F/Gas mark 3
Cream the butter and sugar. Mix in the syrup and vanilla. Sift in the flour, salt and baking powde, alternating with milk. Beat until smooth. Add the rolled oats and almonds.
Drop by teaspoonfuls onto a lightly-greased cookie sheet, 3 inches apart.
Bake until the edges (12 mins), are well browned. Let cool. Remove from pan to racks to cool completely. In a small saucepan melt the carob and spread on the bottoms of the cookies, or dip half of each cookie. Place cookies on waxed paper.
