2 tablespoons (15g) cocoa nibs or 1/4 cup (40g) very finely chopped chocolate
Sanding sugar for dusting
Stir together the flour, cocoa mix, salt and nibs or chocolate. In a stand mixer fitted with the paddle attachment, beat the butter until fluffy, about 2 min. Add the dry ingredients and stir until blended. Divide the dough mixture in half and roll each half into a log approximately 2″″in diameter. Chill for about an hour, until firm.
Preheat your oven to 325°. Line a baking sheet with parchment paper. Slice the logs into 1/4″` slices—if they fall apart at all, just lightly push them back together. Lay each piece out flat about 1″ apart—shortbread doesn’t spread much. Sprinkle on sanding sugar. Bake for 15-18 min, until just beginning to brown on the edges. Let cool completely before eating.
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