Shiroi Koibito (White Chocolate Sandwich Cookies)
A homemade version of the famous Hokkaido, Japan confection: thin langue de chat cookies sandwiching a layer of white chocolate.
⏱️ Prep: 60 min
Ingredients
| 100 g | butter |
| 100 g | flour |
| 1 | egg |
| 60 g | granulated sugar |
| 240 g | white chocolate |
| — | vanilla |
Instructions
Snack. Difficulty: easy. Prep: 1 hour. Makes 30 cookies.
- Draw 4 cm squares on parchment paper, spaced 2.5 cm apart.
- Gently warm the butter in the microwave, then whip it in a bowl until creamy. Add the granulated sugar, egg, flour and vanilla and mix well.
- Preheat the oven to 180C.
- Transfer the batter to a piping bag. Place cooking paper over the template and pipe out the visible squares. Since the batter spreads a little, make the squares slightly smaller. Remove the template. (You can make about 60 thin cookies.)
- Bake at 180C for 8-10 minutes. Let cool completely on the cooking paper.
- Melt 120 g white chocolate over a water bath. Draw a 15 cm square on fresh (or aluminum) foil, dip it in the melted chocolate and spread evenly. Place in the freezer to set slightly, then cut into 16 squares. (Repeat until the cookies are used up.)
- While the white chocolate is still soft, place it between 2 cookies. Return the cookies to the freezer to set completely.
Best kept in the refrigerator in summer; can be kept at room temperature in winter.