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Shiroi Koibito Biscuits

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Recipe for home made Shiroi Koibito – White Lover biscuits

Ingredients

Scale
  • 50g softened butter
  • 50g icing sugar
  • 50g flour
  • 1 egg white
  • 100g chocolate of choice for the filling

Instructions

  1. Preheat oven at 180 degrees C
  2. 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
  3. 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.
  4. Bake the biscuits for 10 minutes until the edges become slightly golden
  5. Melt the chocolate at 30 second intervals in the microwave until it becomes liquid
  6. 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.
  7. Remove the chocolate squares from the stencil and assemble the chocolate square onto the langue de chat biscuits with some melted chocolate.

Notes

Where to purchase the stencils:

🇬🇧 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

Find it online: https://maicookbook.com/shiroi-koibito-biscuits/