or salt & pepper cocoa shortbread – either way, dee-lish!
sea salt, cherry and pepperberry cacao shortbread – now try saying that 3 times fast 🙂
I have a lovely new sea salt blend: cherry and tasmanian pepperberry and was flicking through my rather large (yes, TOO large) collection of cookbooks looking for inspiration; for new ways to put it to use. I wanted to make something special to really maximise the lovely salty-sweet-spicy nature of this salt blend.
I’ve had a copy of this book Baking: From My Home to Yours by Dori Greenspan for some time and was super excited when when I came upon her recipe for salt and pepper cocoa shortbread. I knew it was just the right recipe for my purposes.
Salted sweets have been HUGE lately, and spicy sweets have also had their fair share of attention. But sweet, salty AND spicy. Well that’s not something you see every day. But it SHOULD be. These are delicious.
These shortbreads are not quite sweet, and not quite savory. When you bite into one you immediately get a hint of sweetness from the cherry and sugar, a slightly bitter, almost smokey flavor of cacao which then turns into a slow spicy/peppery burn from the pepperberry and finishes with a sharp bite of the sea salt. These aren’t the cookies you want to give to the kids for an after school treat. But if you’re looking for something a little different and unexpected, these are sure to be a very pleasant surprise.
These sea salt, cherry and pepperberry cacao shortbreads are unique and surprisingly complex. I hope you try them out soon.
Did you like this salty-spicy-sweet recipe? If so, I’m sure you’ll love these too: