| • | Beat butter, sugar and vanilla together, until pale and fluffy.
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| • | Add in the egg yolk and beat until smooth.
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| • | Add enough flour to cocoa powder to make it weigh 150 grams (combined weight of flour and cocoa powder).
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| • | Add baking powder to the flour and mix thoroughly.
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| • | Add this to the butter mixture, through a sieve.
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| • | Mix enough to combine the ingredients. Do not over mix.
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| • | Wrap the dough in a plastic wrap and refrigerate to harden.
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| • | Roll out the dough to form long cylindrical bars, about 2½ cm in diameter.
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| • | Cut the bars about 5 cm in length and place them on a baking sheet.
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| • | Dip the prongs of a fork in cold water and flatten the dough pieces with them, to form fluted cookies.
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| • | Bake the cookies at 180-200°C for about 8 to 15 minutes, or till they get brown around the edges. |
