Two crisp biscuits filled with butter cream, raisins and rum, made by Hokkaido confectioner Rokkatei since 1977. The Hokkaido souvenir buy and a Sapporo standard.

Marusei butter sandwich was created in 1977 by Obihiro confectioner Rokkatei, named after its founder Masao Tanaka's nickname Marusei. The biscuit-and-cream combination became the canonical Hokkaido souvenir over the next decade; Rokkatei sells more than 60 million sandwiches a year. The Maruyama shop in Sapporo opened in the 1990s and runs a second-floor cafe alongside the take-home counter, the only Sapporo location where you can drink whisked matcha with the sandwich.

Where to eat Marusei Butter Sandwich in Sapporo

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Make it at home

Serves 122 hrIntermediate

Ingredients

  • 200g plain flour
  • 100g unsalted butter, cold
  • 60g icing sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • For the filling: 200g Hokkaido butter, soft
  • 100g icing sugar
  • 100g raisins
  • 2 tbsp dark rum
  • Pinch of salt

Method

  1. Soak raisins in rum 30 minutes; drain and reserve liquid.
  2. Pulse flour, cold butter and icing sugar in a food processor to fine crumbs.
  3. Add egg yolk and vanilla; pulse to form a dough.
  4. Wrap and refrigerate 1 hour.
  5. Roll dough thin (3mm) between two sheets of baking paper; cut 24 rectangles (5x4cm).
  6. Bake at 170C for 10-12 minutes until pale gold; cool completely.
  7. Beat butter, icing sugar and salt with the rum-soaked raisins until fluffy.
  8. Spread butter cream onto 12 biscuits; cap with the remaining 12. Press gently.
  9. Wrap individually; serve cold.

Editor tip. The biscuits must be completely cool before filling; warm biscuits melt the butter cream.

Common allergens: Gluten, Dairy, Egg.