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In an electric mixer with paddle attachment, mix butter, sugar, cinnamon, salt, vanilla, ginger, cardamom, pepper, nutmeg and water until the mixture is smooth, soft and creamy.
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Add flour, whole wheat flour and baking soda and mix until dough forms. If the dough is still crumbly, gradually add 1-2 tablespoons of water. The dough should not be sticky, but tenfer and soft.
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Transfer the dough to a lightly floured work surface and, flatten to a disc shape and wrap in plastic wrap. Refrigerate for about an hour.
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On a floured surface roll out the dough 4-5 mm thick and cut out cookies the size and shape you want.
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Place the cookies on oven trays lined with baking paper.
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Preheat oven to 170c degrees.
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Bake for about 12-15 minutes or until the cookies are golden.
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Cool completely and serve.