• Combine the flours, baking powder, ground spices and palm sugar in a mixing bowl.
• Cut the cold butter into cubes. You can warm it in microwave oven for 10 seconds to make it easier for you to work with.
• Add the cubes of butter to the flour mixture. Mix with your hand till the ingredients are mixed but the dough is still a bit crumbly. Kneading is not necessary at this stage.
• Follow with honey and now, knead the flour mixture into dough.
• Divide the dough roughly into 2 or 3 balls. Flatten each ball between your palms to make it disc-shaped. Then, cover each separately in plastic wrap and refrigerate for half an hour. If you refrigerate longer (I tried 24 hours), the dough hardens quite a bit. But you can still work with it after leaving the wrapped discs at room temperature till they soften, but are still cool.
• Take one dough disc at a time. Knead the dough again to make it workable.
• Place the dough on a lightly floured surface or on a parchment sheet. Roll the dough after dusting it with some flour. Flip the dough and sprinkle more flour to prevent it from sticking to the rolling pin. Continue rolling till the dough is around ⅛ inch thick.
  
• Dip cookie cutters in flour and then press into the dough to cut out the shapes.
  
• Remove the extra dough from the edges of the cut cookies. Shape this extra dough into another ball, roll and repeat cutting out cookies.
  
• Use a spatula to flip the dough while rolling, and to transfer the cut cookies onto the baking tray lined with parchment sheet.
  
• Preheat the oven at 180 degree Celsius for 10 minutes.
• Then, bake the cookies till they just start browning at the edges. The baking time depends on the oven and the size of the cookies. My larger cookies took around 8 minutes to get done while the smaller ones were ready in less than 5 minutes.
• Remove the baking tray from the oven. Leave the cookies to cool in the baking tray till they harden. You can then transfer them to a wire rack to cool completely.
  
• Decorate the cookies with icing and/or edible markers, if you would like.
• Store the gingerbread cookies in an airtight container. If stored properly, they can last for a month or more.

Decorating the cookies with icing

• If you want to decorate the cookies with icing, you can use homemade royal icing or store-bought cookie icing. To fill the cookies with icing, start with the border slightly away from the edges.
  
• Then, fill the centre of the cookie with icing.
  
• Finally, fill the gaps, perfect the borders and poke air bubbles (if any) using the tip of a toothpick.
  
• Allow the icing on the cookies to set completely.