Ingredients 

• 1 packet glucose biscuits
• 1 1/2 cups sugar
• 4 tbsp cocoa powder
• 1 cup strong coffee decoction
• 5 tbsps of fresh butter
• 1-2 drops vanilla essence
• 2-3 plastic foils/aluminium foils

• Grind glucose biscuits to a fine powder in a mixer & keep it aside
• Grind sugar separately to a fine powder in a mixer & keep it aside
• Sieve the above two separately so that the end powder is really fine. 
• Now, in a mixing bowl, put 1 cup of fine powdered glucose biscuit, 1 cup of fine sugar powder, 4 tbsp of cocoa powder & mix well. 
• To this fine mixture, add little by little coffee decoction & make it into a dough. Do not add water.
• Make it flat (by hand) like a small pancake. 
• Take a chapathi board, put a plastic foil on it, above that, put this pancake, then above that, put another plastic foil and roll the pancake evenly into a big circle(just like you roll chapathi). 
• In the meanwhile, take another mixing bowl, put together the butter, 10 -12 tbsps of the remaining powder sugar & the vanilla essence. Beat it really well such that it becomes like icing cream. 
• Now, remove the top plastic foil, & spread this icing butter thick & evenly on the pancake. 
• Next, hold the bottom plastic foil, & roll the pancake slowly & carefully with the plastic foil. 
• Refrigerate these two rolls in the freezer for about 25-30 mins. 
• After that, remove the roll from the plastic foil, cut the rolls into small pieces.