Thanks my baking friend who have introduced this to me..love it...i should bake slightly longer as i pipe quite thick...if thinner better..should taste crunchy..very easy to make
Adapted from Ochikeron: http://www.youtube.com/watch?v=WG5odG7SgaE
Shiroi Koibito (白い恋人), literally means "White Lovers", also called
Chocolat Blanc et Langue de Chat, is the best and well-known souvenir
sweet from Hokkaido which consists of two thin butter cookies and a
layer of white chocolate in between.
100g (3.5oz.) butter
100g cake flour
60g granulated sugar
240g white chocolate (i used normal chocolate instead)
1. Draw about an inch and a half squares (leaving about an inch between) on a piece of paper.
Melt butter in a microwave (in a microwavable dish) and cream it in a
bowl. Add granulated sugar, egg, and cake flour (sift), in order and mix
well. *Yes, I added vanilla extract to taste.
3. Preheat the oven to 180C.
Transfer the batter to a pastry bag and snip off the end. Line a baking
sheet with parchment paper, place the template under the parchment
paper. Pipe out the batter in the squares (the batter will spread a
little, so keep it smaller). Then remove the template. *You can bake 60
5. Bake at 180C for 8 minutes. Let the cookies cool completely on the baking sheet.
Melt 120g white chocolate over a double boiler, line 6-inch
square pan with plastic wrap (or use aluminium foil! I heard it is much
easier and you may not need a square pan), then pour in the chocolate
and spread evenly. Place it in the freezer to harden up a little bit.
Cut it into 16 squares. *You can make 16 thin chocolates using a 6-inch
square pan, so repeat the step to make 32 chocolates.
7. While the chocolate is soft, place it between two cookies. Place the cookies in the freezer to harden up completely.
9 hours ago