Salted Brown Sugar Cocoa Shortbread

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

After spending almost three months away from social media, I realised I had unintentionally developed a kind of social-media anxiety. When I deactivated my Instagram account, it became so clear how fickle virtual life is compared to reality.

To survive on social media, you’re expected to play by the rules.

You’re expected to be nice, even when you’ve been reduced or dismissed by “influential bloggers.”

You’re expected to follow whatever is trending, just to be considered relevant.

But all of that stands in complete opposition to who I am and what I believe in.

I’ve learned the hard way that the only way to survive — and stay sane — is to be true to yourself. That’s the only thing that really matters.

So from now on, I’m going to play by my own rules… without any remorse.

I’m genuinely overwhelmed by your sweet messages, your comments, and especially the ones from people I don’t personally know.

To everyone who called, texted, emailed, or even reached out through Twitter (which I barely use), I’m forever grateful.

Lately, I’ve been craving chocolate biscuits specifically, salted brown sugar chocolate shortbread with cocoa nibs and cardamom.

I highly recommend using the best chocolate you can find to get the best results. (I used Valrhona.) The cocoa nibs add the perfect extra boost of chocolate flavour.

And instead of the traditional method the rolling, the cutting, the whole agony of it — I found that baking it in a pan is completely effortless.

Crunchy, light, and chocolaty… exactly everything I need in a chocolate shortbread.

Yields: 8–16 slices

Ingredients

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

• 100 g (½ cup) light brown sugar, plus 1 tablespoon for sprinkling

• 1 teaspoon good-quality vanilla extract (or the seeds of ½ a vanilla bean)

• 170 g (1⅓ cups) all-purpose flour

• 50 g (⅔ cup) cocoa powder

• 2 tablespoons cocoa nibs (optional but highly recommended)

• 1 teaspoon flaked sea salt, plus more for finishing

• ¾–1 teaspoon ground cardamom (use more or less depending on how much you love it)

Method

1. Prepare the pan

Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.

2. Combine the dry ingredients

In a large bowl, whisk together the flour and cocoa powder, then sift them.

Add the sea salt and cardamom and whisk again. Set aside.

3. Cream the butter and sugar

In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed for 3–4 minutes, until light and fluffy.

Add the vanilla and mix until fully incorporated, scraping down the sides as needed.

4. Add the dry mixture

Reduce the mixer speed to low and gently add the flour mixture.

Mix until just combined.

Fold in the cocoa nibs, if using.

5. Shape and chill

Press the dough evenly into the prepared pan.

Smooth the surface with a spatula, cover, and chill for 1 hour.

6. Bake

Preheat the oven to 190°C / 375°F.

Prick the chilled dough all over with a fork, then sprinkle the tablespoon of brown sugar and a little flaky sea salt over the top.

Bake for 35 minutes.

7. Slice while hot

Remove the pan from the oven and immediately cut the shortbread while it’s still hot.

Make a line down the center, then rotate the pan and slice lengthwise into 8 larger bars or 16 smaller rectangles.

Wipe your knife clean after each cut to keep the edges sharp.

Place the pan on a wire rack and let the shortbread cool completely for 30–60 minutes.

Lift the slab out using the parchment paper.

Storage

Store in an airtight container for 1 week, or freeze for up to 3 months.