This makes lots (about 40-odd). You'll need:
200g butter
150g caster sugar
300g plain flour
25g cocoa
2 teaspoons vanilla extract
1 egg
Put the oven on at 180 degrees C.
Stick the butter and sugar in the food processor, and blitz until it's all creamed together (try to avoid swearing when the processor trips the electrics in the dodgy plug in the kitchen).
Add the vanilla extract and egg, and blitz again until it's smooth. Pour in the flour (you should probably sift it for maximum effect, but life's too short) and blitz again, until everything comes together into a smooth dough.
Extract half the dough, and stick on a plate. Add the cocoa to the rest, and blitz again. You've now got plain vanilla dough, and chocolate dough.
At this point, you should probably leave both halves of dough in the fridge for half an hour, until they're nicely chilled. If you're working with an overexcited three-year-old, you can safely ignore this bit.
Roll out each half of dough into a long oblong shape, about the thickness of a pound coin. Place the chocolate dough on top of the plain dough - you'll probably have to neaten up the edges and trim a few bits here and there. These bits are ideal for the three-year-old to play with and make some shapes out of.
Roll the two pieces of dough up lengthways into a long sausage (as if you were making a Swiss roll), and wrap in some clingfilm. You really do need to leave this bit in the fridge for at least 10-15 minutes to chill, and become firm.
Taking a really sharp knife, slice the dough into thin discs, and place these on a baking tray (I used a silicon sheet on top so they didn't stick). You'll be pleased to know they don't spread very much, so you can squeeze them in together.
Bake in the oven for 15 minutes or so, until the plain dough has turned golden brown. Turf out onto a wire rack to cool down, and try not to eat them all at once (they'd be lovely with some vanilla or chocolate ice cream).
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