230g unsalted butter, at room temperature
90g caster sugar
1/4 teaspoon salt
280g top flour
1/2 teaspoon Five Spice powder
Filling and topping:
300g Storebought traditional pineapple jam
100g dark chocolate
1 teaspoon coconut oil
1 tablespoon Szechuan peppercorns, lightly crushed
1. In a stand mixer, soften the butter by beating it with the paddle attachment on a medium speed. Add the caster sugar and beat again on a medium speed, until fluffy and combined.
2. Sift in the top flour and cornflour, add the Five Spice and salt, and beat everything until it just comes together.
3. Turn the dough out onto a board or work surface, and bring it together with your hands. Cut the dough into three portions.
4. Roll each portion out into a log, then wrap it up in clingfilm. Placing it on a bed of uncooked rice helps it to retain its shape. Chill in the fridge or freezer until each log is completely firm.
5. Preheat the oven to 160C.
6. Cut out 2cm-thick discs from the logs of shortbread, and place them on a lined baking tray. Bake for around 8-10 minutes, then remove them from the oven but keep the oven on. Turn half of the shortbread cookies upside down.
7. Roll out small portions of the pineapple jam and place them on the upside down cookies. Return the cookies to the oven for another 7-8 minutes.
8. Retrieve the cookies from the oven, then let them cool slightly. Sandwich each pineapple jam-topped cookie with one of the right-way-up cookies. Let the shortbread sandwiches cool.
9. In a heatproof bowl over a small pot of simmering water, melt the dark chocolate and coconut oil together. Dip half of each shortbread sandwich into the melted chocolate mixture, and transfer to a lined tray or plate to cool.
10. While the chocolate is still wet, sprinkle with some crushed pink peppercorns.