These matcha Shiroi Koibito cookies consists of two thin and crispy pieces of matcha cookies with a delicious white chocolate filling.

Making the cookie portion
The cookie portion of Shiroi Koibito is very simple. It consists of basic ingredients:
- butter
- powdered sugar
- egg white
- flour
- matcha powder
For this cookie it is actually recommended to use a mold. I got mine off Aliexpress. I have seen others with success piping the batter out by hand but it is a tedious process and you end up with messier looking cookies.
To make the cookies:
- Mix together the butter and sugar until it is light and pale in color.
- Add in the egg white and mix it well
- Sift in the flour and matcha. Mix until combined.
- Once the batter is complete, transfer it to the molds. You can do this by either piping the batter into each individual cavity or using a spoon or spatula to fill in each cavity.
- Use a bench scraper or spatula to smoothen out the top of each cookie.
- Remove the mold to reveal the cookies
- Repeat this process until you have no more batter
- Bake the cookies at 170C/338F for 9-10 minutes.

White chocolate filling
The filling is simply white chocolate. To fill the cookies with white chocolate, we first have to melt the chocolate.
There are 2 ways you can melt the white chocolate:
- Microwave Method: Add chocolate into a microwave safe bowl and microwave in 15 second intervals until the chocolate is melted
- Double Boiler Method: Add white chocolate into a bowl and place the bowl over a pot of simmering water. You want the bowl to be large enough to sit over the top of the pot and ensure the bottom of the bowl isn’t in contact with the water. Stir the chocolate with a spatula until it is melted.
Transfer the melted chocolate into the same molds you made the cookies in. You can do this by either piping the chocolate into the molds or spooning it in with a spoon. Do be careful if you are piping it in because the chocolate will be hot!
Pop the chocolate into the freezer for ~15 minutes for the chocolate to set. Once the chocolate has set, it should pop right out of the molds.

Matcha Shiroi Koibito Assembly
Sandwich a piece of white chocolate between two pieces of cookie:
- Take a cookie and dab a bit of melted chocolate onto it. This will act as a glue to hold the cookie and chocolate together.
- Place a piece of white chocolate on top
- Dab it with more white chocolate then place another cookie on top to create a cookie sandwich.
Enjoy!

Matcha Shiroi Koibito
Ingredients
- 40 grams unsalted butter, softened
- 40 grams powdered sugar
- 1 egg white
- 40 grams cake flour
- 1 tsp matcha powder
- white chocolate
Instructions
Cookies
- Mix the butter and sugar together until it is light and pale in color
- Mix in the egg white
- Sift in the flour and matcha powder. Mix until combined.
- Transfer the batter into the mold. Use a bench scraper or spatula to smoothen out the top then remove the mold to reveal the cookies
- Bake at170C/ 338F for 9-10 minutes
White Chocolate Filling
- Melt white chocolate and transfer the melted chocolate into the mold. Place this in the freezer for ~15 minutes for it to set. Once it has set, pop out the pieces of white chocolate.
Assembly
- Sandwich a piece of white chocolate between two cookies. Dab on some melted white chocolate between each component to act as a glue to hold everything together.
Want more recipes? Check out the basic version of Shiroi Koibito cookies or my mango crepe roll cake recipe.
Equipment Needed:
- bear shaped silicon mold (I got mine off aliexpress)
- large mixing bowl
- rubber spatula
- bench scraper
- baking tray
- piping bag (optional)