Perfect to use as the base for the Vanilla Cheesecake.
Cream together the butter, sugar, and honey until completely smooth.
Separately, combine all the dry ingredients and sift to distribute.
Mix into the butter mixture until completely incorporated.
Remove from bowl and wrap tightly in plastic wrap.
Refrigerate until firm.
Roll to desired thickness and bake at 177C until the cookie is browned on the edges.
Remove from oven and allow to cool completely on the tray.
Store in an airtight container.