Name: Shiroi Koibito Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 4 tbsp Unsalted Butter; ⅓ cup Powdered Icing Sugar; ½ tsp Vanilla Extract; ½ tsp Salt; 2 tbsp Egg White; ⅜ cup All Purpose Flour; 2 tbsp Cornstarch; ¾ cup White Chocolate

Jump to Recipe

If you have a soft spot for delicate, buttery cookies paired with smooth white chocolate, then you are absolutely going to adore this homemade version of Shiroi Koibito. This beloved Japanese treat, meaning “white lover,” features thin, crisp langue de chat biscuits sandwiching a luscious layer of white chocolate. The balance of textures and the gentle sweetness make Shiroi Koibito an irresistible snack that pairs perfectly with a warm cup of tea or coffee. With simple ingredients and a few thoughtful steps, you can bring this iconic Hokkaido delight into your kitchen and share a truly special moment with friends and family.

Ingredients You’ll Need

Gathering your ingredients is a breeze since each one plays a crucial role in creating the perfect Shiroi Koibito. From the richness of unsalted butter to the tender crispness provided by a mix of flour and cornstarch, everything works together to create that iconic texture and taste.

Unsalted Butter: Use softened butter for a creamy base that adds richness and tenderness to the cookie dough.
Powdered Icing Sugar: This fine sugar sweetens and helps give the cookie dough a delicate melt-in-your-mouth quality.
Vanilla Extract: A little vanilla introduces warm, aromatic notes that brighten the flavor.
Salt: Just a pinch balances the sweetness and enhances the depth of flavor.
Egg White: Helps bind the dough while keeping it light and thin for that signature crispness.
All Purpose Flour: Forms the structure of the cookies, ensuring they hold their shape but stay tender.
Cornstarch: Adds soft texture and a slight crispness that makes these cookies unique.
White Chocolate: Melted and used both as a filling and a “glue” to sandwich the cookies into the perfect Shiroi Koibito treats.

How to Make Shiroi Koibito

Step 1: Preparing the Cookie Dough

Start by preheating your oven to 350 °F and lining a baking sheet with parchment paper. In a mixing bowl, beat the softened unsalted butter together with the powdered icing sugar until the mixture becomes light and creamy. The texture here is important because it creates a tender base for the cookies. Next, add the egg white and vanilla extract, continuing to beat until everything is smooth and fully incorporated. The egg white will help achieve that ultra-thin and crisp texture.

Step 2: Adding Dry Ingredients

Sift the all-purpose flour along with a pinch of salt gradually into your wet mixture. Also, incorporate the cornstarch gently. Mixed too vigorously and you risk tough cookies, so combine everything with careful folding until just incorporated. You’ll notice the dough gets a bit thick, which is exactly what you want for piping into the molds.

Step 3: Shaping the Cookies

Transfer the dough into an icing or piping bag, removing the tip so you have an even opening. Pipe the dough into your Shiroi Koibito cookie molds, filling each section evenly. Use a flat scraper or spatula to level the dough, then lift the mold off carefully. This technique helps give the cookies their iconic thin square shape. Place the shaped dough on your baking sheet ready for the oven.

Step 4: Baking to Perfection

Bake the cookies for 13 to 15 minutes, keeping a close eye on them as they brown quickly. You’re aiming for just lightly golden edges while maintaining that delicate crispness throughout. Once baked, transfer the cookies to a wire rack to cool completely. It’s essential they cool fully before assembly to keep the texture perfect.

Step 5: Crafting the White Chocolate Filling

Melt the white chocolate using a double boiler to avoid scorching. Pour the melted chocolate into the same mold you used for the biscuits, filling each cavity and flattening the surface with a scraper. You can either lift the mold immediately to form the thin chocolate squares or chill it in the fridge briefly to set them quicker. Reserve some melted chocolate aside – you’ll need this to “glue” the cookies together.

Step 6: Assembling Your Shiroi Koibito

To create that classic sandwich, spread a little of the reserved melted white chocolate on the flat side of one cooled cookie. Add the white chocolate square set from the mold in the center, then sandwich it with a second cookie on top. Gently press them together and let the sandwiches set for a few minutes or refrigerate for faster results. The white chocolate will harden, binding the cookies into the iconic Shiroi Koibito snack everyone loves.

How to Serve Shiroi Koibito

Garnishes

Shiroi Koibito is beautiful in its simplicity, but if you want to add a little something extra, consider a light dusting of powdered sugar on top for a snowy effect. For parties or special occasions, a sprinkle of edible gold dust or some finely crushed freeze-dried raspberries on the white chocolate filling can add a colorful, elegant touch.

Side Dishes

This snack pairs wonderfully with the subtle bitterness of green tea or the richness of a creamy matcha latte. If you prefer coffee, a mild espresso or cappuccino balances the sweetness beautifully. For a cozy afternoon, serve Shiroi Koibito alongside fresh fruit or a small bowl of seasonal berries for a refreshing contrast.

Creative Ways to Present

Try arranging your Shiroi Koibito on a minimalist white plate to highlight their delicate shapes and soft colors. For a festive vibe, stack them like mini snowflake towers or present them in pretty decorative boxes for gifting. You can also use small parchment paper wrappers or tie a little ribbon around each sandwich for a charming homemade touch.

Make Ahead and Storage

Storing Leftovers

If you have any Shiroi Koibito left, store them in an airtight container at room temperature. Keeping them airtight is key to preserving their crispness and preventing the cookies from absorbing moisture. They stay delicious for up to a week when stored properly.

Freezing

For longer storage, you can freeze these treats by wrapping each sandwich individually in plastic wrap, then placing them in a sealed container or freezer bag. When frozen, Shiroi Koibito keep well for up to a month. Thaw them gently at room temperature before serving to maintain their perfectly balanced textures.

Reheating

Since these cookies are best enjoyed crisp, avoid microwaving to warm leftovers as this may melt the chocolate unevenly and soften the cookies. Instead, leave them at room temperature or briefly warm in an oven preheated to 275 °F for a few minutes to gently revive their crispness without compromising the white chocolate filling.

FAQs

What is Shiroi Koibito?

Shiroi Koibito is a famous Japanese confection from Hokkaido featuring thin, crisp langue de chat cookies sandwiched with creamy white chocolate. The name translates to “white lover,” perfectly capturing the sweet, delicate nature of this treat.

Can I use regular chocolate instead of white chocolate?

While white chocolate is traditional and provides the signature look and flavor, you can experiment with milk or dark chocolate for a twist. Just keep in mind that the color and taste will differ from classic Shiroi Koibito.

Do I need a special mold for Shiroi Koibito cookies?

You don’t necessarily need an official mold, but a thin, flat, segmented mold helps achieve the iconic square shape and uniform thickness. Alternatively, you can pipe the dough into small rectangles on parchment paper and gently flatten with a spatula.

Why use cornstarch in the dough?

Cornstarch lightens the texture of the cookies, making them extra tender and crisp at the same time. It’s a key ingredient to replicate the distinct melt-in-your-mouth feel of authentic Shiroi Koibito.

How do I prevent the cookies from breaking?

Because these cookies are thin and delicate, handle them gently when assembling sandwiches. Cool them completely before adding the chocolate filling, and don’t press too hard when sandwiching to avoid cracks.

Final Thoughts

Making Shiroi Koibito at home is a delightful experience that rewards you with a charming, elegant snack loved across Japan and beyond. The combination of buttery, crisp cookies with creamy white chocolate is truly irresistible. I encourage you to try this recipe and share the joy and warmth it brings with your loved ones. Trust me, once you make Shiroi Koibito yourself, it will become one of your cherished go-to treats for years to come.

Shiroi Koibito Recipe

★★★★★

4.9 from 6 reviews

Author: anna
Total Time: 30 minutes
Yield: 15 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Shiroi Koibito is a beloved Japanese snack from Hokkaido, featuring delicate langue de chat cookies sandwiched with smooth white chocolate. This homemade version captures the crisp, thin texture of the cookies paired perfectly with sweet, creamy white chocolate, making an irresistible treat to enjoy with tea or coffee.

Ingredients

Scale

For the Cookies

4 tbsp Unsalted Butter
⅓ cup Powdered Icing Sugar
½ tsp Vanilla Extract
½ tsp Salt
2 tbsp Egg White
⅜ cup All Purpose Flour
2 tbsp Cornstarch

For the White Chocolate Filling

¾ cup White Chocolate

Instructions

Preheat and Prepare: Preheat your oven to 350 °F (175 °C) and line a baking sheet with baking paper to prevent sticking.
Make the Cookie Dough: In a mixing bowl, beat the softened unsalted butter and powdered icing sugar until the mixture is light and creamy. Add the egg whites and vanilla extract and continue beating until smooth and well combined.
Incorporate Dry Ingredients: Gradually sift in the all-purpose flour and a pinch of salt, mixing gently to just combine without overworking the dough. The dough will be thick at this stage.
Pipe the Dough: Transfer the dough into an icing or piping bag with the tip cut off. Using the Shiroi Koibito mold, pipe the dough evenly into each section. Use a scraper to flatten the dough and then carefully lift the mold so the dough forms thin, square cookies.
Bake the Cookies: Place the baking sheet in the oven and bake for 13-15 minutes until the edges turn a light golden brown. Watch carefully as they bake quickly. After baking, transfer the cookies to a wire rack to cool completely.
Melt the White Chocolate: Using a double boiler, gently melt the white chocolate until smooth and glossy.
Create the White Chocolate Squares: Pour the melted white chocolate into the same cookie mold, leveling it with a scraper. Either lift the mold immediately to form square shapes or refrigerate before removing to allow the chocolate to set firmly.
Assemble the Cookies: Take two cookies; spread a small amount of melted white chocolate on one cookie’s center, then place a set white chocolate square on top. Cover with the second cookie to form a sandwich.
Set the Cookies: Allow the assembled cookies to sit at room temperature for a few minutes or refrigerate briefly to harden the white chocolate filling and bind the biscuits together.
Enjoy: Your homemade Shiroi Koibito cookies are ready to serve! They pair beautifully with tea or coffee and are perfect for sharing.

Notes

Flatten the dough evenly in the mold for uniform cookie thickness and clean mold edges.
If you haven’t tempered your white chocolate, consider using compound chocolate to prevent quick melting.
Handle the thin cookies gently to avoid breakage.
Store finished cookies in an airtight container to maintain crispness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Snack
Method: Baking
Cuisine: Japanese