Cream the butter and sugar together until pale. Beat in the eggs and vanilla. In another bowl combine the flour, cocoa powder, baking powder and salt. Add the dry ingredients to the creamed mixture and mix gently. Be wary of adding too much flour at this stage as you will add a dusting of flour or cocoa when you roll the biscuits out and you don't want it to be too dry.

Halve the dough and form fat discs. Wrap with cling film and refrigerate for at least one hour. The dough freezes very well if you want to save half for another occasion.

Whilst the dough is in the fridge, preheat the oven to 180C/350F/Gas 4.

Sprinkle your work surface with flour, place a disc of dough on it, and sprinkle a little more flour on top. Roll out to a thickness of about 5mm. Cut out your shapes and space well apart on the baking sheets.

Bake for 8-12 minutes, by which time the cookies will be lightly golden around the edges. Cool on a rack and continue with the rest of the dough. Small biscuits will cook quicker so use this time as a guide.