Pre-heat the oven to 190°C fan.

Place the coffee in a small bowl and add 30ml freshly boiled water. Set to one side to cool.

Combine the rye, spelt, cocoa, sugar, baking powder and salt in a medium mixing bowl.

Add the butter and rub into the flour mixture, as you would pastry. Now add the soaked coffee grounds with the water and mix until a dough forms.

Tip out onto a floured work surface and roll into a long sausage. Divide into 3 equal pieces. Each measuring approximately 25cm long. Place on a baking tray lined with parchment. Now flatten to approximately 1cm in thickness then brush with beaten egg. Sprinkle generously with sugar nibs. Bake in the centre of the oven for 15 minutes. Once cooked remove from the oven and cut into 2cm strips at an angel.