150g butter
1/2 c brown sugar or ground coconut/rapadura sugar
2 tsp vanilla extract
1 1/2 c flour (I used spelt)
1/3 c cocoa
1 tsp salt

Preheat oven to 150C. Line a 23cm round cake tin with baking paper.

Cream butter and sugar in a bowl until sugar has dissolved. Beat in vanilla. Sift in flour, cocoa and salt. Mix to combine.

Press mixture into your tin as evenly as possible using the back of a spoon or smooth glass.

Use a lightly floured fork to pattern the edges and mark the top. Use a butter knife to score the top into 12-16 equal-sized wedges.

Bake for 45 min or until edges start to darken. Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. While still warm use a sharp knife to either deepen the score marks, if you want to present the circle of shortbread whole, or separate the pieces to store in an airtight container. I also decorated mine with melted chocolate and sprinkles for extra appeal.