or salt & pepper cocoa shortbread - either way, dee-lish!   I have a lovely and very popular sea salt blend: with tasmanian native pepperberry and was flicking through my large collection of cookbooks looking for inspiration. I normally use it as a finishing salt but I wanted some new ways to use it. I wanted to make something special to really maximise the lovely salty/a bit sweet/a bit floral/very spicy nature of this salt blend. I've had a copy…