How to make
First, sift the flour, salt and baking soda. Separately, beat the butter and sugar until they turn into fluffy cream and add the egg and vanilla, while continuously beating. Gradually, add the flour in two lots.
Divide the dough into two parts, add the coffee and cocoa to one part, and knead well. Melt the chocolate, cool slightly and add it to the brown dough.
Divide both the white and brown dough into 3 parts each – for a total of 6. Roll them out into rectangular sheets and using plastic wrap as a separator, put them in the refrigerator for 30-40 minutes.
Take a sheet of white dough, roll it out thinly (7″ (18 cm) squares), place a brown sheet firmly on top and discard the foil, do the same with all the dough. Keep each sheet in the refrigerator before rolling it out.
Roll up both parts carefully into a roll, without leaving any space in the middle, in order to get nice and thick biscuits. Each roll must have a length of about 8″ (20 cm) and a thickness of 1 1/2″ (4 cm), shape them by hand while keeping the foil on the outside.
Shape the other rolls the same way and put them for 20 minutes in the freezer, or 2 hours in the refrigerator.
Take one roll out and cut it into separate pieces 1/4″ (0.5 cm) thick with a sharp knife. Arrange them in a tray with baking paper and bake in a preheated 360°F (180 °C) oven for about 12-14 minutes.
Cool well before storing. I added some seeds to the dough.
