Step 1

Use electric beaters to beat butter, icing sugar and vanilla in a bowl until just combined (not light and fluffy). Add egg. Beat until just combined. Stir in flours to form a soft dough. Divide dough in half. Lightly knead coffee and cocoa into 1 half. Roll out between 2 sheets of baking paper into a 5mm-thick, 24cm square. Repeat with plain dough. Transfer paper and dough to 2 separate baking trays and place in the fridge for 20 minutes or until firm.

Step 2

Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper. Cut each square of dough into four 6cm lengths. Stack dough together alternately, brushing with a little water in between, to stick. Cut stack in half. Secure together to create a tall stack of 16 layers. Place in fridge for 20 minutes or until firm. Trim sides to make a rectangular shape. Place stack sideways on a clean chopping board (this makes it easier to slice dough evenly). Cut into 5mm-thick slices.

Step 3

Place biscuits 1cm apart on prepared trays. Bake for 10-15 minutes or until lightly browned. Cool on trays for 5 minutes then transfer to a wire rack to cool completely.

Step 4

Place chocolate and Copha in a microwave safe bowl. Microwave on medium-high, stirring every 30 seconds, for 1-2 minutes or until smooth. Dip biscuits at an angle into chocolate, allowing excess to drip off. Transfer to a lined tray. Top with a chocolate coated coffee bean. Set aside to set.