Ingredients
Scale
- 200g all-purpose flour
- 100g unsalted butter, softened
- 50g powdered sugar
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- 100g milk chocolate (for filling)
- 50g white chocolate (for filling)
Instructions
- Prepare the Dough:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour, powdered sugar, and salt. Add the softened butter and vanilla extract, then mix until the dough comes together.
- Shape and Bake the Cookies:
- Roll the dough into small balls and flatten them with your hands, shaping them into small discs.
- Place the discs on a lined baking sheet, leaving space between each. Bake for 12-15 minutes or until the edges are lightly golden.
- Prepare the Chocolate Filling:
- Melt the milk and white chocolates together in a heatproof bowl, stirring until smooth.
- Assemble the Shiroi Koibito:
- Once the cookies have cooled, spread a layer of the melted chocolate on the bottom of one cookie. Place another cookie on top, sandwiching the chocolate filling.
- Chill and Serve:
- Let the cookies set in the fridge for 30 minutes to firm up the chocolate. Serve and enjoy!
Notes
- Feel free to experiment with different types of chocolate for the filling, such as dark chocolate for a richer flavor.
- Ensure the cookies are completely cool before assembling to avoid melting the chocolate filling.
- Store in an airtight container for up to one week.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cookie
- Calories: ~150-170 kcal
- Sugar: ~14g
- Sodium: ~30mg
- Fat: ~8g
- Saturated Fat: ~5g
- Unsaturated Fat: ~2g
- Trans Fat: ~0g
- Carbohydrates: ~20g
- Fiber: ~1g
- Protein: ~2g
- Cholesterol: ~10mg