Shiroi Koibito

Shiroi Koibito is a delicate Japanese sandwich biscuit made with crisp butter cookies and a smooth white chocolate filling. The texture is light and snappy, with a gentle sweetness that melts away cleanly. This is a moderate baking project that rewards patience and care rather than speed. From start to finish, allow around 90 minutes including chilling and cooling time.

Ingredients

For the biscuit dough

• 120g unsalted butter, softened
• 90g icing sugar
• 1 large egg white
• 1 tsp vanilla extract
• 160g plain flour
• 20g cornflour

For the white chocolate filling

• 120g good-quality white chocolate, finely chopped
• 40ml double cream

How to Make Shiroi Koibito

• Prepare the oven: Preheat the oven to 170°C or 160°C fan. Line two flat baking trays with baking parchment so the biscuits bake evenly.
• Mix the dough: Beat the softened butter and icing sugar until pale and smooth. Add the egg white and vanilla, then mix gently until combined.
• Add the dry ingredients: Sift in the plain flour and cornflour. Fold carefully to form a soft, smooth dough without overworking it.
• Pipe the biscuits: Transfer the dough to a piping bag fitted with a plain nozzle. Pipe small, even rectangles or circles onto the prepared trays, leaving space between each.
• Bake: Bake for 10 to 12 minutes until the edges are just turning pale gold. The biscuits should remain light in colour.
• Cool: Leave the biscuits on the tray for 5 minutes, then transfer to a wire rack and allow to cool completely.
• Make the filling: Gently heat the cream until just steaming. Pour over the white chocolate and stir until smooth. Leave to thicken slightly.
• Assemble: Spread a thin layer of white chocolate onto the flat side of one biscuit, then sandwich with another biscuit. Leave to set before serving.

Tips

Why did my biscuits spread too much?

The butter may have been too soft. Chill the piped dough for 10 minutes before baking to help the biscuits hold their shape.

How do I keep the biscuits pale?

Use a low oven temperature and remove them as soon as the edges colour lightly. Overbaking will darken and dry them.

Can I make the filling thicker?

Allow the white chocolate mixture to cool a little longer before spreading. It will firm up as it sets.

Serving Suggestions

• Serve with green tea or light coffee
• Arrange in a gift box for special occasions
• Serve chilled for a firmer chocolate centre

Storage

Room temperature

Keep in an airtight container for up to 3 days, away from heat.

Refrigerator

Store for up to 7 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze unfilled biscuits for up to 2 months. Fill after thawing for best results.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 24g
• Protein: 2g
• Fat: 12g
• Saturated fat: 7g
• Sodium: 45mg

Nutrition values are estimates and may vary.

FAQs