Using an electric beater or thermomix, mix the softened butter and caster sugar together until light in color
Add the flour, egg, honey and vanilla essence and beat (or kneed in the thermo) until well combined.
On a floured baking mat/cling wrap (or your kitchen bench) knead the dough for about 30 seconds.
Roll it out into a sausage and wrap it in cling wrap. Place it in the fridge for about 45 minutes.
Turn the oven on at 160C, line some baking trays with greaseproof paper and start rolling your dough out on a floured surface until about 1/2cm thick.
** If the dough cracks and won't stick together, try kneading it a bit so it can soften a little, but you don't want it too soft (that's why we put it in the fridge initially)
Start cutting out your teddy shapes (or any shape) and transfer to your baking tray and bake for around 9 minutes - watch them carefully to make sure they don't burn as they can burn very quickly and each oven is different.
Once cooled, store these in your Sinchies snack bags - make sure you squeeze most of the air out and these will store for about 2 weeks.