Yesterday in Olympics news women competed in ski jumping for the first time, with Germany’s Carina Vogt taking home the gold. U.S. snowboarder Shaun White placed fourth in the men’s halfpipe competition, where he had hoped to win his third straight gold medal. Russian snowboarder Iouri Podladtchikov (called the I-Pod) won gold in that event, and Japan’s Ayumu Hirano and Taku Hiraoka won silver and bronze, shutting the U.S. out for the first time since the 1998 debut of snowboarding as an Olympic event.
Day six of the Winter Olympics feature celebrates the 1972 Winter Olympics in Sapporo, Japan. This was the first time a Spanish athlete won a medal at the Winter Olympics, when skier Francisco Fernandez won the slalom event by a full second, winning a gold medal. These were also the first Winter Olympics to take place in Asia. The Sapporo Winter Games were the last Winter Olympics where a skier won a medal on all-wooden skis.
Sapporo is home to an interesting confection called Shiroi Koibito. Essentially, these are a pair of thin buttery cookies that nearly melt in your mouth sandwiching a white chocolate ganache filling. The cookies start as more of a batter than a dough, and that batter is piped onto a parchment paper lined baking sheet. I tried a few methods to pipe these so that they baked up as nice squares like the ones in photos I found of the real deal. Well, this batter spreads rampantly the second it is exposed to heat due to the butter content. Ultimately, I had success piping the batter in very small blobs, baking the cookies, using a paring knife to cut them into squares, then putting them back into the oven for a minute or two so that all four edges were nicely browned. If you think this sounds like excess work, you’re right. If presentation really isn’t critical, go ahead and pipe the batter into little blobs, bake the cookies, let them cool and then try not to eat them all before you put some ganache between them.
Shiroi Koibito Cookies
for the cookies:
- 1/2 C. sugar
- 6 Tbsp. butter
- 2 egg whites
- 2/3 C. flour
- 1/2 tsp. vanilla extract
for the white chocolate filling:
- 4 oz. good quality white chocolate, finely chopped
- 1/4 C. heavy cream
Heat the oven to 325 degrees.
Using a stand mixer fitted with the paddle attachment (or a hand mixer), ream together the butter and sugar until light and fluffy.
Add the egg whites and vanilla and beat until smooth.
Add the flour and mix until well-combined.
Use a piping bag or resealable bag with the corner snipped off to pipe the batter onto a parchment lined cookie sheet, making mounds a little smaller than a Hershey kiss (this will give you round cookies- if you want squares, see above).
Bake for 10 minutes until the edges just start to brown.
Remove from oven and allow to cool completely.
To prepare the ganache filling, place the chocolate in a mixing bowl.
Bring the heavy cream just to a boil, then pour over the chocolate.
Whisk until chocolate is smooth, then place the bowl of chocolate over an ice water bath and continue to stir until it reaches a spreadable consistency.
Spread the chocolate onto the bottom of 1 cookie, and top with another cookie.