Put all the ingredients (except the optional extras) into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated.
Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
If adding optional extras do so now.
Wrap the dough in plastic and leave at room temperature for 30 minutes to firm.
Pre heat the oven to 180C/360F. Line and grease a large baking tray.
Roll the dough between 2 sheets of lightly greased baking paper. The dough should be 4-6mm in height; not too thin that it's see through and not too thick.
Using your preferred cookie cutter, cut out shapes and transfer to the prepared tray. Take the left over dough, reroll and cut out more shapes. Repeat until all the dough has been used.
Place the tray in the oven and bake for 6-8 minutes for tiny teddies, 7-9 minutes for medium teddies and 9-11 minutes for larger teddies. Before removing from the oven check that the bottom of the cookie has firmed and they have turned a golden brown colour. The cookies will firm up upon cooling.
Store in an air tight container for up to 4 days (good luck with keeping them that long!)