Cream the butter and mix in the unrefined sugar.

Beat the egg and gradually add it to the mixture to avoid separation.

Mix in the dry ingredients until the dough forms a single mass.

Place the dough in a plastic bag and refrigerate for 1 hour.

Cream the butter and mix in the sugar for the white dough.

Add the egg to the white dough mixture and combine well.

Shape the white dough into 8-10g balls and the chocolate dough into 10g balls.

Flatten the white dough and place the chocolate dough on top, sealing it well.

Flatten the cookies and place them on a baking tray.

Bake at 170-175°C for 8-10 minutes.