Sunday, 9 March 2014

Mia's Recipe: Shiroi Koibito Remakes

It has been ages since I last baked (it was some failed, taupok like cookies) and somehow I just got the idea to bake some cookies for my grandma and here it goes. I gave replicating the famous Hokkaido Shiroi Koibito cookies a try, with only a handful of ingredients!
If you have no idea what's Shiroi Koibito, here it is.
You will need:

100g Butter
100g Cake Flour (Or AP Flour)
1 Large Egg
60g Castor Sugar
Vanilla Extract (Optional)
White Chocolate (for filling) 

-credits to ochikeron for recipe-

Just that! Simple, isn't it? :)

So moving on, we'll start off by creaming the butter (soften at room temperature) and sugar together until pale and fluffy, like so.

After which, crack in the egg and mix well before sifting in flour and fold until fully combined. 
Add a dash of vanilla extract for flavour and this will be optional. Mix well and fill the batter into a piping bag. 
Pipe out the batter onto 1.5" squares template placed under your baking sheet. If you're too lazy to work out a template, you can just eyeball it. That's what I did. :)

Bake the cookies at 190 degree Celsius for 8 to 10 minutes. Make sure your batter is evenly piped out on your baking sheets if not you'll get uneven browning. 

When your cookies are baked, leave them out on a baking rack to cool and melt your white chocolate over a double boiler. 

You may either spread the melted chocolate between 2 cookies with a butter knife (like I did) or pipe them out with another piping bag.

Freeze to harden completely. 

And there you have it! Crumbly, buttery cookies with yummy white chocolate filling inside. 
And see what I meant by making sure your batter is piped evenly? If not your edges will be over-browned but your centre still too soft. And yes, at one point I just got sick of drawing squares so I switched to circles. HA HA HA!

Till then,


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