Looking for the next brilliant idea for your cookie business? Tulip Chocolate has got a special recipe for you, Hokkaido Japanese Cookies!
This cookie from The Land of the Rising Sun is a must try. It’s so delicious and has a soft texture on the inside. Of course, we’re using Tulip Chocolatier Dark Filling to get the best results for the filling.
Curious how to make it? Watch the full video below.
Ingredients for cookies:
- 50 gram egg whites
- 150 gram unsalted butter
- 80 gram low protein flour
- 35 gram cornstarch
- 5 gram Tulip Burgundy Cocoa Powder
- 3 gram vanilla extract
- 10 gram milk powder
Ingredients for filling:
- 100 gram Tulip Chocolate Filling
- 20 gram milk powder
- 50 gram shortening
- 65 gram powdered sugar
Instructions:
- Whisk the butter and powdered sugar
- Add the egg whites and mix into the dough
- Add the vanilla extract into the dough, mix well
- Add the low protein flour, cornstarch, milk powder and Tulip Burgundy Cocoa Powder into the dough and mix well
- Press a square cookie cutter evenly and lift to shape the dough. Then bake for 20-30 minutes at 130-150°C
- For the filling, put Tulip Chocolate Filling, milk powder and shortening in a mixing bowl. Mix well
- Shape the filling using the same square cookie cutter. Let it set in the fridge
- When set, put the filling on top of the cookie, and sandwich it with another cookie on top
- Hokkaido Japanese Cookies are ready to be served.
