Butter, sugar and eggs stir in a saucepan or mixing bowl, wooden spatula until a homogeneous mass.

The resulting mass is divided into two parts. In one part add half of the flour and knead by hand the dough. Mix the remaining flour with cocoa, add the second part of the mass and knead the dough by hand.

Before rolling out the dough a little peremenam cold hands, adding flour. The best temperature for the dough 15-20°C. put the Dough on a floured table or Board, sprinkle the top with flour and roll out into the reservoir. The dough should be rolled on a flat Board or table. If the table is uneven, the layer will have a different thickness when baking thin spots will burn and fat will remain soggy. At first, I was a lot of dough, but when I saw that I ran out of baking paper and in the presence of only one pan, I realized that in this case, I will Tinker for a very long time, and had to figure out how to get out of the situation... I've made one small mistake, but small - pans must be clean, dry, without any lubricant, as products of dough to the pans do not stick. And something I thought and forgot all about it)))

The dough without the addition of cocoa roll out into a layer on the baking sheet. Smear on top of jam (it is better to take the jam light colors - I think it will look nicer ;-) ). The dough with cocoa on top, three on a coarse grater. Bake at a temperature of 230-250°C until Golden brown.