In a bowl, combine the flour, cocoa, baking powder, baking soda and salt, and mix till incorporated.

In another bowl, cream together the sugar and butter.

Add in the eggs, one at a time, and the vanilla extract.

Gradually add in the flour mixture. You will need to switch to a spoon or use your hands as the dough gets tough to work with. A simpler method is just using an electric mixer.

Divide the dough into two portions and wrap each one in cling film.

Chill the balls in the refrigerator for 1 hour (or place them outside if it’s really cold).

Preheat the oven to 200 C and line two baking sheets with parchment paper.

Roll out each ball, one at a time on a lightly floured surface. I like to freeze one so that I can thaw and bake the cookies when I’m really craving something sweet.

Place the cookie cut-outs on the baking sheet, about 1 cm apart. They don’t change shape- they just puff up slightly.

Bake for 4-6 minutes or until lightly puffed, then cool completely before frosting. (see below)

Mix the cocoa and butter until they form a smooth paste.

Blend in the sugar and milk until the icing has reached your desired consistency. If it’s too thin for your liking, add more sugar. If it’s too thick, add more milk