In a mixing bowl, cream sugar and butter. Blend in orange juice, corn syrup and molasses. Combine flours, giner, baking soda, salt, cloves, nutmeg and allspice. Add to creamed mixture; mix well. Chill 3-4 hours or overnight. Roll a portion of the dough on a lightly floured surface to 1 cm thickness. Cut into desired shapes. Place 5 cm apart on greased baking sheets. Repeat with remaining dough. Bake 180ºC for 12-14 minutes. Cookies will be soft and chewy if bakes dozen minutes--crunch if baked longer. Yield 6-7 dozen.