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Sift the flour and hojicha powder into a bowl (or onto parchment). Set aside.
Preheat oven to 325F.
In a stand mixer with the paddle attachment, cream the room-temperature butter and sugar. Scrape the bowl as needed.
Add the vanilla, egg, and salt, and mix until fully combined.
Slowly add in the sifted flour and hojicha. Mix until the dough comes together.
Shape the dough into a ball.
Line a 9 x 9 inch pan with parchment so you can lift it out later.
Press the dough evenly into the pan. Poke holes all over to keep it from puffing or warping.
Bake for 15–20 minutes, or until lightly golden. Set aside to cool completely.
Mix the gelatin into the milk and let it sit in the fridge for about 5 minutes.
In a small pot over low heat, warm the heavy cream and sugar until the sugar is fully dissolved. Add vanilla if using.
Add the gelatin mixture and whisk until completely melted and smooth.
Pour the cream gently over the cooled shortbread. Don't jiggle or shake the pan or the shortbread can lift and float.
Refrigerate for about 4 hours, until the cream sets to a soft, jello-like texture.
Dust with hojicha powder or top with fruit before serving.