Mocha two-color biscuits

Prepare materials.

Melt butter, add salt and caster sugar and beat until fluffy and light in color.

Add the whole egg liquid in 3 batches and mix evenly.

Sift in the flour and mix well.

Divide the dough into two portions to form two doughs.

Melt the coffee powder with water and mix well, add it to the dough, and use a spatula to press and mix until it becomes a brown dough.

Put it in a plastic bag and use a rolling pin to roll it into dough pieces and put it in the refrigerator for a while.

Cut the chocolate into small pieces.

Melt in water.

Add the other dough and mix well.

Roll out the chocolate dough and refrigerate for a while. (The chocolate cannot be frozen hard, otherwise it will break when rolling)

Place the coffee dough sheet on top of the chocolate dough sheet and roll it up. Put it in the refrigerator for more than half an hour, take it out and cut it into 0.3 cm thick slices, put it on a plate, and put it in the oven at 180 degrees for about 15 minutes.