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Shiroi Koibito

Delicious Shiroi Koibito Biscuit Recipe with Chocolate Filling

Delight in homemade Shiroi Koibito biscuits with a rich chocolate filling. A perfect treat for any occasion!
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Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 2 hours 20 minutes
Servings: 12 biscuits
Course: Dessert Recipes
Cuisine: Japanese
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 50 g softened butter
  • 50 g icing sugar
  • 50 g flour
  • 1 unit egg white
  • 100 g chocolate of choice for the filling

Equipment

  • mixer
  • baking tray
  • chablon stencil
  • dough scraper
  • microwave

Method
 

  1. Preheat oven at 180 degrees C.
  2. Using a mixer, beat the butter until soft, gradually add in the icing sugar, egg white, and flour. Mix until you get a smooth batter.
  3. Spread the batter onto a square chablon stencil placed on a lined baking tray. Use a dough scraper to remove the excess dough. Lift the stencil to reveal the uniform biscuit batter squares.
  4. Bake the biscuits for 10 minutes until the edges become slightly golden.
  5. Melt the chocolate at 30 second intervals in the microwave until it becomes liquid.
  6. Pour the chocolate onto the square chablon stencil on a lined baking tray. Use the dough scraper to level out and distribute the chocolate evenly. Refrigerate for 30 minutes in the fridge.
  7. Remove the chocolate squares from the stencil and assemble the chocolate square onto the langue de chat biscuits with some melted chocolate.

Nutrition

Serving: 1biscuit

Notes

Feel free to experiment with different types of chocolate for the filling or add a hint of vanilla or almond extract for additional flavor. Store in an airtight container for freshness.

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