Recreating one of my favourite biscuits: the iconic Shiroi Koibito biscuits by Ishaya. Delicious chocolate squares sandwiched in between crispy thin layers of langue de chat biscuits. I got to discover these delicious biscuits thanks to some dear colleagues that frequently travelled to Japan and always brought us back really fun and delicious snacks!
Shiroi Koibito translates to White Lover, was inspired by the white snow of Hokkaido, the region in which they are produced. These biscuits are one of the most famous souvenirs of the region, and Japan actually! Ishaya, the manufacturer actually created a theme park dedicated to the biscuit and also offers biscuit making workshops to visitors.
Shiroi Koibito Biscuits
Ingredients
- 50 g softened butter
- 50 g icing sugar
- 50 g flour
- 1 egg white
- 100 g chocolate of choice for the filling
Instructions
- Preheat oven at 180 degrees C
- Using a mixer, beat the butter until soft, gradually add in the icing sugar, egg white and flour. Mix until you get a smooth batter
- Spread the batter onto a square chablon stencil placed on a lined baking tray. Use a dough scraper to remove the excess dough. Lift the stencil to reveal the uniform biscuit batter squares.
- Bake the biscuits for 10 minutes until the edges become slightly golden
- Melt the chocolate at 30 second intervals in the microwave until it becomes liquid
- Pour the chocolate onto the square chablon stencil on a lined baking tray. Use the dough scraper to level out and distribute the chocolate evenly. Refrigerate for 30 minutes in the fridge.
- Remove the chocolate squares from the stencil and assemble the chocolate square onto the langue de chat biscuits with some melted chocolate.
Notes
https://amzn.to/3oN0yZl- https://amzn.to/3cF1nRB
- https://www.meilleurduchef.com/en/shop/pastry/baking-accessories/cake-stencils/mto-silicone-chablon-stencil-mat-square-12.html
- https://ediblecraft.com.au/products/chocolate-template-chablon-squares.html?fbclid=IwAR32dPGXjBHVpcxn3pb6FB1CRx2vxKFXCrnh5TTQet-a-q-HH9VqmnDF6Uo
Did you make this recipe?
If you’ve made this recipe, remember to tag @mai.ng on Instagram www.maicookbook.com
9 comments
Where you buy square moulding?
Hi Villy, couple of options depending on where you are:
🇬🇧 https://amzn.to/3oN0yZl
🇺🇸 https://amzn.to/3cF1nRB
🇫🇷 https://www.meilleurduchef.com/en/shop/pastry/baking-accessories/cake-stencils/mto-silicone-chablon-stencil-mat-square-12.html
🇦🇺 https://ediblecraft.com.au/products/chocolate-template-chablon-squares.html?fbclid=IwAR32dPGXjBHVpcxn3pb6FB1CRx2vxKFXCrnh5TTQet-a-q-HH9VqmnDF6Uo
What difference does using regular granulated sugar instead of icing sugar do? Thank you for the recipe!
Heya,
Icing sugar is much finer, using granulated will change the texture (and taste) of the biscuit. You can try, it’s a tad more coarse I’d say
Hello,
Looks delicious. Where did you get the mould to make them so thin from?
Can I freeze these cookies?
Yes, but they might not be as crispy when defrosted because of the moisture accumulated
This is the best shiroi koibito recipe I have tried so far! Ever since my friend brought back Tokyo Milk Cheese cookies from Japan I’ve been trying to recreate the crispy flaky-like texture and interesting flavor combinations. It’s not “easy” to make these at home, but they aren’t complicated either. Thank you so much for sharing!