Salted brown sugar cocoa shortbread

I meant to write this post earlier but got immersed in so many commitments lately, that you don’t deserve to be bored with.

After spending almost three months away from social media, 

I’ve concluded that I had almost developed social media anxiety unintentionally. 

After deactivating my Instagram account I realised how fickle virtual life is compared to reality.

In order to survive on social media you have to play by the rules.

You have to be nice even if you were reduced by those “influential bloggers”.

You must follow what is trending in order to be considered, happening.

Both these things stand in direct opposite to who I am and what I stand for. 

I have learned the hard way, that in order to survive you have to be true to yourself and that's the only thing that really matters.

From now on I’m going to play by my own rules...without any remorse.

I'm truly overwhelmed by your sweet messages, comments, and especially from people I don't personally know.

And whoever called, texted, emailed even reached me out through Twitter ( which I rarely use) during my absence I'm forever grateful.

I have been craving chocolate biscuit for a quite sometime.

salted brown sugar chocolate shortbread with cocoa nibs & cardamom.

I highly recommend using the best chocolate brand in the market to get the best result (I used Valrohna).

And with caoco nibs addition to boost the chocolate flavor.

Instead of traditional way of making shortbread, not to mention the agony of rolling out and cutting the dough, I found this pan method is effortless.

Crunchy, light & chocolaty, literally everything I need in a chocolate shortbread.

Yields : 16 slices

(1 cup) 220 g unsalted butter, at room temperature

(1/2 cup) 100g light brown sugar plus 1 tablespoons to sprinkle over the shortbread.

1 teaspoon of vanilla ( good quality ) or beans from 1/2 vanilla bean.

( 1 1/3 cups ) 170g  all-purpose flour

(2/3 cups) 50g coaco powder

2 tablespoons cocoa nibs (optional but I highly recommend it) 

1 teaspoon of flaked sea salt plus more for sprinkling over the shortbread.

1 teaspoon or 3/4 ground cardamom ( depends on how much u like cardamom)  

Method : 

Grease and line 8x8 inches baking pan with parchment paper leaving over hang on two sides.

Mix together flour and coaco powder then sift them over a large bowl then whisk in 1 teaspoon of sea salt and cardamom. Set a side.

In a stand mixer fitted with paddle attachment on medium or high speed beat butter and brown sugar for 3-4 minutes until light and fluffy, add vanilla and mix until incorporated.

Scrape down the sides if needed.

Reduce to speed to low and gently add the flour mixture and mix until incorporated.

Spread and press the dough evenly into the pan cover and smooth with spatula and chill for 1 hour.

Preheat the oven to 375f/ 190c.

Prick the dough all over with fork and sprinkle brown sugar evenly on top of the dough then sprinkle flaky sea salt.

Bake for 35 minutes.

Remove from oven and cut the shortbread while it's still hot in the pan.

Make a line in the middle the rotate the pan and slice lengthwise about 1 inch into 8 slices ( make sure to clean the knife with a tissue after each slice, you want to have a clean cut every time) . Place the pan on wire rack & let it cool completely for 30 minutes to 1 hour.

Left the cookies out of the pan using parchment paper.

Note : 

You can store them in air tight container for 1 week or freeze for up to three months.