Remove 1 tbsp flour from 1 Cup.
Sieve together wheat flour, cocoa powder, semolina & baking powder.
In a large bowl, beat together butter and castor sugar till light & fluffy. Add vanilla essence. Beat for couple of minutes.
Add dry mixture to wet mixture slowly with your finger tips till it resembles bread crumbs. Slowly knead a soft dough with your hands. I had to add 1 tbsp milk as my dough was too crumbly.
Wrap the prepared dough in cling film & refrigerate for ½ hour.
In the meantime, pre-heat the oven to 180 °C. Grease the baking tray.
Remove the dough from fridge, slowly knead it again.
Break the dough into small balls and gently press them into discs.
Place these discs onto the prepared tray 1 inch apart from sides & each other.
With the help of a fork, make small indentations on the upper layer of cookies. If desired, add some chocolate chips on top.
Bake for 10-12 minutes till golden brown or done.
Cool on a wire rack & allow to cool. Store them in an air-tight container.