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
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
Keywords: Chocolat Blanc et Langue de Chat, japanese, japanese snack, langue de chat hokkaido, shiroi koibito
