• Use an electric mixer/stand mixer to beat softened butter,sugar until pale and creamy.
• Stir in all the flours and cocoa, mix until you get a firm dough.
• Cover the dough in a transparent film or box and place in the refrigerator for 30 minutes.
• Using a rolling pin , roll some of the dough with 1 cm thickness.
• Preheat the oven to 160 deg C for 10 mins.
• Line baking tray with baking paper.
• Using cookie cutter, give it a shape according to your choice.Place it on the lined trays.
• Bake for 30 mins. Set aside to cool completely.
• Store in a cool dry place.

For chocolate orange cream:

• Beat the butter using electric mixer till pale.
• Add icing sugar 1 tablespoon at a time,beating well after each addition.
• Add orange rind and orange juice beat well until mixed well.
• In an piping bag fitted with 5mm plain nozzle,add the cream mixture.
• Pipe the cream on half of the biscuit and cover with another one.