Description

Shiroi Koibito are classic Japanese cookies made with delicate langue de chat biscuits sandwiched with smooth white chocolate. These buttery, light cookies are easy to make at home and offer a perfect balance of sweet and creamy flavors, making them a delightful treat for any occasion.

Ingredients

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For the Cookies

1 cup All-Purpose Flour (or gluten-free flour blend for a gluten-free version)
1/2 cup Butter, room temperature
1/2 cup Granulated Sugar
1 large Egg (or flax egg for a vegan alternative)
1 teaspoon Vanilla Extract (or almond extract for a unique twist)

For the Filling

4 oz White Chocolate (milk or dark chocolate can be used for variation)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
Cream Butter and Sugar: Using an electric mixer, cream together the room temperature butter and granulated sugar for about 2-3 minutes until the mixture is light and fluffy.
Add Egg and Extract: Beat in the egg and vanilla extract to the creamed butter and sugar mixture until fully combined and smooth.
Mix in Flour: Sift the all-purpose flour into the mixture and gently combine on low speed just until the flour is incorporated, avoiding overmixing.
Shape Cookies: Portion the dough onto the prepared baking sheet, shaping each mound into a round cookie shape to ensure even baking.
Bake: Bake the cookies in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Watch carefully during the last minutes to prevent over-browning.
Cool Slightly: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes to firm up before handling.
Melt Chocolate: In a microwave-safe bowl, melt the white chocolate by microwaving in short intervals and stirring until smooth and glossy.
Assemble Cookies: Once cookies have cooled, spread melted white chocolate evenly on the flat side of one cookie and sandwich it with another cookie on top.
Set Cookies: Let the assembled Shiroi Koibito cookies set at room temperature for approximately 30 minutes to allow the chocolate filling to firm up before serving.

Notes

For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested 5 minutes) as a vegan substitute for the egg.
Almond extract can replace vanilla extract for a different flavor profile.
Try milk or dark chocolate as an alternative to white chocolate in the filling.
Make sure the butter is at room temperature for easier creaming and better cookie texture.
Watch cookies carefully toward the end of baking to avoid over-browning as they can go from perfect to burnt quickly.