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Shiroi Koibito Cookies

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4 from 23 reviews

Shiroi Koibito are charming Japanese cookies featuring a delicate langue de chat biscuit sandwiching a luscious layer of white chocolate, offering a perfect balance of crisp texture and creamy sweetness. These delightful treats are simple to prepare and ideal for dessert lovers seeking an authentic taste of Hokkaido-inspired confections.

Ingredients

Scale

For the Cookies

  • 1 cup All-Purpose Flour (For a gluten-free version, substitute with gluten-free flour blend)
  • 1/2 cup Butter (room temperature)
  • 1/2 cup Granulated Sugar
  • 1 large Egg
  • 1 teaspoon Vanilla Extract

For the Filling

  • 4 oz White Chocolate

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Cream Butter and Sugar: In a mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, forming a smooth batter.
  4. Add Flour: Sift the all-purpose flour into the mixture and gently mix on low speed until just combined, being careful not to overmix to keep the cookies tender.
  5. Shape Cookies: Portion the dough onto the prepared baking sheet using a spoon or cookie scoop, shaping each portion into round mounds spaced apart.
  6. Bake: Bake the cookies in the preheated oven for 15-20 minutes until the edges just start turning a light golden color. Monitor closely near the end to avoid over-browning.
  7. Cool on Sheet: Remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes to set slightly.
  8. Melt White Chocolate: In a microwave-safe bowl, gently melt the white chocolate in short bursts of 15-20 seconds, stirring in between until smooth and glossy.
  9. Assemble Cookies: Once the cookies are fully cooled, spread a layer of melted white chocolate on one cookie and sandwich it with another, pressing gently to combine.
  10. Set Cookies: Allow the assembled cookies to set at room temperature for approximately 30 minutes until the white chocolate hardens, completing the sandwich.

Notes

  • For a gluten-free adaptation, replace the all-purpose flour with a gluten-free flour blend of your choice.
  • To make this recipe vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use vegan butter and white chocolate.
  • You can vary the flavor by using almond extract instead of vanilla extract.
  • White chocolate can be replaced with milk or dark chocolate for a different taste profile.
  • Ensure butter is at room temperature for easier creaming and better cookie texture.

Find it online: https://yumfoodusa.com/shiroi-koibito-cookies/