DIY Shiroi Koibito Biscuits

My colleagues and I came across a DIY recipe for the famous Hokkaido’s biscuits, Shiroi Koibito (白い恋人) at Ochikeron’s channel. It’s a simple 5-ingredient recipe for any beginners and we decided to have give it a try last Friday 🙂

Here’s what we did. Although the appearance is far from the original version but it has a homemade feel. The texture is a bit harder than the real Shiroi Koibito but the chocolate does melt in the mouth.

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Shiroi Koibito

Servings: 60 biscuits (30 sandwiches)


  • 100 g of unsalted butter (softened)
  • 60 g of sugar
  • 1 egg (room temperature)
  • 100 g of cake flour
  • 220 g of white chocolate (We used Cadbury chocolate instead of baking chocolate)


  1. Draw 1.5-inch squares (leaving about an inch between) on a piece of paper. This will be the template.
  2. Cream the softened butter in a bowl. Add granulated sugar and egg.
  3. Sift in the cake flour and mix well.
  4. Preheat the oven to 180 degree Celsius.
  5. Line a baking tray with parchment paper, place the template under the parchment paper.
  6. Transfer the batter to a pastry bag and snip off the end. Pipe out the batter in the squares (the batter will spread a little, so keep it smaller). Then remove the template.
  7. Bake at 180 degree Celsius for 8-10 minutes. Let the biscuits cool completely on the baking sheet.
  8. Melt the white chocolate over a double boiler. Fold aluminium foil into a rectangular tray. Pour in the melted chocolate and spread evenly. Place it in the freezer to harden up a little bit. Cut it into squares of 1.5 inches.
  9. While the chocolate is soft, place it between two biscuits. Place the biscuits in the freezer to harden up completely.

Now you can have Shiroi Koibito anytime you like! 😉


  • We followed the original instruction to melt the butter using a microwave but our butter melted into oil! That creates problem for us during the baking. The oil separated from the biscuits during baking and we could see oil oozing out. Maybe that explains why the texture is a bit hard.

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