Add all the ingredients to a bowl and knead by hand into a smooth dough. Wrap in cling film and refrigerate for approximately 10 minutes.

Mix the flour with the cocoa and add the remaining ingredients. Again, knead by hand, wrap in cling film and refrigerate for approximately 10 minutes.

Roll out the lighter dough into a rectangle 0,5 cm thick between two sheets of greaseproof paper. Roll out the darker dough into the same dimensions again using two sheets of greaseproof paper, place it on top of the lighter dough and press together. Roll up the dough starting from the long side, wrap in cling film and refrigerate for another 20 minutes.

Preheat the oven. Cut the dough roll into discs  (about 1 cm thick), place them on a baking tray covered in greaseproof paper and bake on the middle rack for approximately 25 minutes. Pull the cookies out of the oven and allow to cool down on a wire rack.

Baking Time: about 25 Minutes

Top And Bottom Heat Oven Temperature: 180 °C

Fan Assisted Oven Temperature: 155 °C