Shiroi Koibito 白色恋人巧克力饼干

These cookies although looked simple, have a very lovely name - white lovers (shiroi koibito). Sounds romantic, isn't it?  However, the cookies below are merely an imitation of the famous Shiroi Koibito, which is one of the most applauded Japanese chocolate cookies, also the signature cookies from Ishiya Company in Hokkaido. It was often bought as souvenir from Japan, although recently I have started to see it selling at department stores such as Isetan in Singapore.

A layer of creamy white chocolate, sandwiched in between two pieces of cat tongue cookies (langue de chat), readily crumble away in the mouth. These cookies are baked to golden brown at the edges while remain light color in the middle. Langue de Chat is a kind of delicate, crunchy and light cookies originated from France, taste good even on its own.

Shiroi Koibito

Do you still remember the first time you fell in love? Surprise your loved one with these lovely cookies today.

Shiroi Koibito

  • 50g cake flour
  • 10g almond powder
  • 1 egg white
  • 50g powdered sugar
  • 50g butter
  • 80g white chocolate
Cooking Directions

  1. Cream the butter with powdered sugar together
  2. Divide egg white into 3 portion, add in 1/3 at a time. Whisk until pale yellow in color.
  3. Add in flour and almond powder, mix until well combined.
  4. Preheat the oven to 180 degree Celsius
  5. Line the baking sheet with baking paper.
  6. Transfer the batter into a piping bag, snip off the end.
  7. Pipe the batter to your desire shape, leaving at least 1/2 inch in between as the batter will spread during baking.
  8. Bake the cookies for 8 minutes.
  9. Remove the cookies from baking paper, air the cookies on a wire rack.
  10. Melt the white chocolate in a completely dry sauce pan, under the lowest heat.
  11. Spread the white chocolate on a cookie and cover it with another cookie. Repeat for the rest of the cookies.
Note: The cookie will be soft when fresh out of the oven, it will harden in a while. Keep the cookies into a airtight container once it harden.

50g 低筋麵粉
10g 杏仁分
1 颗蛋白
50g 粉砂糖
50g 牛油

80g 白巧克力



加入过筛的低粉, 混拌均匀



入烤箱 180度 烤大约8分钟 ,或烤到上色。





Post a Comment

Related Posts Plugin for WordPress, Blogger...