Homemade Shiroi Koibito Cookies with White Chocolate Filling Recipe
Shiroi Koibito is a delicate Japanese cookie sandwich featuring thin, buttery cookies filled with creamy white chocolate. This elegant treat delivers a perfect balance of sweetness and texture, ideal for enjoying with tea or coffee. Made with simple ingredients such as butter, powdered sugar, egg whites, and white chocolate, these crispy yet creamy sandwiches are sure to impress and delight.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Cookie Ingredients
- 4 tbsp Unsalted Butter, softened
- ⅓ cup Powdered Icing Sugar
- 2 tbsp Egg white
- ½ tsp Vanilla extract
- ½ tsp Salt
- ⅜ cup All purpose flour
- 2 tbsp Cornstarch
Filling
- ¾ cup White Chocolate
Instructions
- Preheat Oven: Preheat your oven to 350 °F (175 °C) and line a baking sheet with baking paper to prepare for baking the cookies.
- Prepare Cookie Dough: In a mixing bowl, beat the softened butter and powdered icing sugar together until the mixture is light and creamy. Then add the egg whites and vanilla extract, beating until smooth and fully combined.
- Add Dry Ingredients: Gradually sift in the all-purpose flour, cornstarch, and salt, gently mixing until just combined. The dough will be thick at this stage.
- Pipe the Cookies: Transfer the dough into an icing or piping bag with the tip cut off. Using a Shiroi Koibito mold, pipe the dough into each section, filling them evenly. Use a scraper to flatten the dough on the mold’s surface, then carefully lift the mold to leave thin, square-shaped cookies on the baking paper.
- Bake Cookies: Bake the cookies for about 13-15 minutes or until the edges turn lightly golden brown. Watch closely as they bake quickly. Once done, cool the cookies completely on a wire rack.
- Melt the White Chocolate: Using a double boiler, gently melt the white chocolate until smooth. Pour the melted chocolate into the same mold used for the cookies, filling each cavity evenly. Use a scraper to flatten the chocolate surface. You can lift the mold immediately to form squares or refrigerate it before removing.
- Assemble the Sandwiches: Retain some melted white chocolate to act as glue. Take two cooled cookies, spread a small amount of melted white chocolate on one, top with a white chocolate square from the mold, and then cover with the second cookie.
- Set the Cookies: Allow the assembled sandwich cookies to set at room temperature for a few minutes or refrigerate for faster hardening. This will allow the white chocolate to solidify and bind the cookies together effectively.
- Serve and Enjoy: Your homemade Shiroi Koibito are now ready to be enjoyed as a delightful snack with tea or coffee. Share them with friends and family to impress with this elegant treat.
Notes
- Keep a close watch while baking as the cookies are very thin and can brown quickly.
- Use a proper mold to achieve the distinctive square, thin shape typical of Shiroi Koibito.
- Ensure the butter is softened to room temperature for easier mixing.
- White chocolate should be melted gently over a double boiler to prevent burning.
- Refrigerate the white chocolate squares briefly to make handling easier during assembly.
