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.

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

Shiroi Koibito

Ingredients
Cookies

• 50g cake flour
• 10g almond powder
• 1 egg white
• 50g powdered sugar
• 50g butter

Fillings

• 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.

材料
饼干
50g 低筋麵粉
10g 杏仁分
1 颗蛋白
50g 粉砂糖
50g 牛油

陷
80g 白巧克力

做法

把牛油和粉砂糖搅拌均匀

分三次加入鸡蛋，打蛋器搅打至浅黄色

加入过筛的低粉， 混拌均匀

180度预热烤箱，在烤盘上垫油纸

将面糊装入裱花袋里，裱花袋尖端剪一小个洞口

在油纸上挤出自己喜欢的形状，饼干之间留下约1/2寸的距离。

.
入烤箱 180度 烤大约8分钟 ，或烤到上色。

出炉的饼干放在烤架上冷却

在一个完全干燥的小锅里，用最小的火将白巧克力融化

将融化的白巧克力涂在冷却的饼干上夹起。