(No Ratings Yet)
Loading...Originating in Sapporo, Hokkaido in 1976, these iconic butter sandwich cookies feature two whisper-thin, crisp langue de chat biscuits hugging a generous layer of creamy European-style white chocolate. The contrast between the delicate, sandy shortbread and the rich, vanilla-scented chocolate is what makes them a beloved souvenir of Japan's northernmost island.
Prep Time40 mins
Cook Time12 mins
Total Time52 mins
Servings14
Yield14 sandwich cookies
Nutrition Facts
Per serving (estimated)
- 215 kcalCalories
- 13 gFat
- 8 gSaturated Fat
- 22 gCarbs
- 0 gFiber
- 15 gSugar
- 2 gProtein
- 55 mgSodium
- 45 mgPotassium
- 35 mgCalcium
- 0.2 mgIron
- 0 mgVitamin C
- 65 mcgVitamin A
Ingredients
For the butter cookies
- 115 g unsalted Hokkaido-style butter, softened
- 75 g powdered sugar, sifted
- 2 large egg whites, lightly beaten
- 1 tsp pure vanilla extract
- 100 g cake flour, sifted
- 1/4 tsp fine sea salt
- 1/2 tsp cornstarch
For the white chocolate filling
- 200 g high-quality white chocolate (30% cocoa butter), finely chopped
- 20 g unsalted butter
- 1 tbsp heavy cream
- 1/2 tsp vanilla extract
- Pinch of fine sea salt
Directions
- Cream the softened butter in a stand mixer on medium speed for 2 minutes until pale and fluffy, then gradually add the powdered sugar and beat until the mixture is light and cloud-like.
- Slowly drizzle in the egg whites while mixing on low, then add the vanilla extract and beat just until combined; scrape down the sides of the bowl as needed.
- Sift the cake flour, cornstarch, and salt over the butter mixture, then fold gently with a spatula until no streaks of flour remain; do not overmix.
- Transfer the batter to a piping bag fitted with a 1 cm round tip and pipe 4 cm circles, spaced 5 cm apart, onto parchment-lined baking sheets. Chill the trays in the refrigerator for 20 minutes to help the cookies hold their shape.
- Bake in a preheated 170°C (340°F) oven for 10 to 12 minutes, until the edges are just barely golden and the centers look set; immediately loosen each cookie with a thin spatula and cool completely on the pan.
- While the cookies cool, make the filling: place the chopped white chocolate in a heatproof bowl. Warm the butter, cream, and salt in a small saucepan over low heat just until the butter melts, then pour over the chocolate.
- Let the mixture sit for 1 minute, then stir gently from the center outward until completely smooth and glossy; stir in the vanilla and let the ganache cool to room temperature until it thickens to a spreadable consistency.
- Flip half of the cookies upside down and spread about 1 tablespoon of white chocolate filling on the flat side of each. Top with a second cookie and press gently to create an even layer that reaches the edges.
- Refrigerate the assembled cookies for 15 minutes to set the chocolate, then bring to room temperature before serving; store in an airtight container for up to 5 days.
Cook’s Notes
- Use European-style white chocolate with at least 25-30% cocoa butter (such as Lindt, Valrhona, or Cacao Barry) for a smooth, non-grainy filling; lower-quality white chocolate will seize and turn chalky.
- For the most authentic flavor, look for Hokkaido butter (雪印 or Yotsuba brands) at Japanese or Asian markets, as its higher fat content gives the cookies their signature richness.
- Pipe the batter onto chilled baking sheets to keep the cookies from spreading too thin; if they spread too much, the final sandwich will be too delicate to hold the thick chocolate layer.
- Do not overbake: the cookies should remain pale with only the faintest gold on the rims to preserve the classic langue de chat snap.
- If the ganache splits, warm it gently over a bain-marie and whisk in 1 teaspoon of warm cream to bring it back to a glossy finish.
