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.Print
Shiroi Koibito Biscuits
- Yield: 12 biscuits 1x
Recipe for home made Shiroi Koibito – White Lover biscuits
- 50g softened butter
- 50g icing sugar
- 50g flour
- 1 egg white
- 100g chocolate of choice for the filling
- 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.
Where to purchase the stencils:
Where you buy square moulding?
Hi Villy, couple of options depending on where you are:
What difference does using regular granulated sugar instead of icing sugar do? Thank you for the recipe!
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
Looks delicious. Where did you get the mould to make them so thin from?