Shiroi Koibito (“White Lover” in English) are butter cookies (langues de chat or cats’ tongues) with white chocolate sandwiched in between. I used my fortune cookie recipe (which is a tuile) for the cookies as they came out nicer. A friend of mine told me about the sea salt and camembert cheese cookies that she tried in Japan. Being inspired, I tried adding some pink Himalayan salt on top of my chocolate and that savory and sweet flavors paired up really well! If you have sea salt or rock salt at home I do recommend that you give it a try.
“白之戀人”是白朱古力夾心牛油曲奇(即貓舌餅乾)，EC覺得以做幸運曲奇的方法(其實就是Tuile瓦片的製法)做出來的效果較美。網友跟EC提及到日本時試過的海鹽芝士曲奇，被啟發了的EC便將粉紅岩鹽洒在白朱古力上試試看，原來甜中帶鹹的味道十分好，如果大家有海鹽或岩鹽也可一試！
Shiroi Koibito with Rock Salt
岩鹽白色戀人
Makes 14 sandwiched cookies
可做約14塊夾心曲奇
Ingredients
30 g unsalted butter, melted
25 g icing sugar
1/4 tsp clear vanilla extract
30 g egg white
30 g all purpose flour
80 g white chocolate
Rock salt or sea salt (I used Himalayan salt) to taste
材料
無鹽牛油溶液 30克
糖粉 25克
透明雲尼拿香油 1/4茶匙
蛋白 30克
中筋麵粉 30克
白朱古力 80克
岩鹽或海鹽 (EC用粉紅岩鹽) 適量
.
Directions 做法
Preheat oven to 350ºF/180ºC. Line a baking sheet with parchment paper or a silicone mat. Set aside.
焗爐預熱350ºF/180ºC，焗盆墊上牛油紙或矽膠墊備用。
Beat egg white and icing sugar with a whisk until smooth. Whisk in melted butter and vanilla extract.
蛋白和糖粉用蛋拂拌勻，加牛油溶液和雲尼拿香油拌勻。
Sift in the flour and stir to combine. Refrigerate batter for 5 minutes if it appears to be too runny.
篩入麵粉輕輊拌勻，若麵糊太稀可冷藏五分鐘。
Place tuile stencil on the lined baking sheet and fill stencil with batter. Smooth top and scrape off excess batter with an offset spatula. Peel off the stencil.
將瓦片模放在焗盆上，倒入麵糊並填滿，用抹刀抹平及刮走剩餘麵糊後取走膠片。
Bake for 8 to 10 minutes or until slightly browned around the edges. Cool completely on a wire rack before filling.
放入焗爐8-10分鐘至曲奇邊緣微微變啡色即可取出，在鋼架上完全放涼後可加入夾心。
To make the filling, melt white chocolate over a double boiler or in the microwave. Place the tuile stencil (washed and dried) over a piece of parchment paper or silicon mat and spread melted chocolate over it. Sprinkle with sea or rock salt and chill until set. Remove chocolate pieces, trimming off the edges if necessary, and sandwich in between cookies.
白朱古力餡做法：白朱古力隔熱水坐溶或以微波爐煮溶，將膠片模洗淨抹乾後放在牛油紙或矽膠墊上，倒入白朱古力填滿後以抹刀抹平，洒上少量海鹽或岩鹽後冷藏至朱古力凝固後可脫模，逐一將白朱古力片(可先用小刀切去多出部份)夾在兩塊曲奇之間即可。
And here is my video recipe (in Cantonese). I didn’t add rock salt to the chocolate at that time.
以下是短片做法，拍片時沒有加岩鹽哦！
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