Shiroi Koibito Biscuits
Recipe for homemade Shiroi Koibito - White Lover biscuits. Ever dream of biting into a melt-in-your-mouth chocolate sandwich cookie? Look no further than the iconic Shiroi Koibito, a beloved treat from Hokkaido, Japan. This recipe unlocks the secret to making these delicate langue de chat cookies, featuring a crisp, light texture and a luxurious chocolate filling.
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
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
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