Description
Delicate sandwich cookies from Hokkaido, Japan, featuring thin, buttery biscuits filled with smooth white chocolate.
Ingredients
Scale
- 50g unsalted butter, at room temperature
- 50g icing sugar, sifted
- 2 egg whites (from medium eggs), at room temperature
- 50g all-purpose flour, sifted
- ½ teaspoon vanilla extract (optional)
- Pinch of salt
- 100g good quality white chocolate, finely chopped
Instructions
- Prepare everything before you start. Preheat the oven to 350°F / 175°C. Line two baking trays with baking paper.
- Cream butter and icing sugar until very pale, light, and fluffy (3–4 minutes).
- Add egg whites one at a time, beating well after each addition.
- Fold in flour and salt until just combined, being careful not to overmix.
- Pipe small rectangles or squares (4×4cm) onto the baking trays, leaving enough space between them.
- Bake for 8–10 minutes until edges are golden brown.
- Cool the cookies on the tray for 2 minutes, then transfer to a wire rack to cool completely.
- Melt the white chocolate over a double boiler until smooth.
- Assemble the cookies by spreading a thin layer of melted white chocolate on one cookie, and topping with another, then refrigerate until set.
Notes
For more flavor, consider adding matcha powder to the batter or trying dark milk chocolate filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg