Shirini keshmeshi is a very simple and delicious Iranian sweet that is used in all ceremonies. The combination of flour, eggs and butter, raisins are placed on top of this and cooked. This sweet is used a lot with tea in parties and Nowruz Eid.
1 egg
Powdered sugar 85 grams
125 grams of flour
80 grams of solid oil
(I used original solid oil)
Vanilla 1/4 teaspoon
Raisins 50 grams
Gas oven temperature 180 degrees
Electric oven 160 degrees
Cooking time 20 minutes
1.First, mix the solid oil and powdered sugar together in a bowl with a mixer. Stir for 5 minutes until the ingredients are mixed together and gain a little volume.
2. Then add an egg and some vanilla and mix for a minute.
3. We sift the flour and add it to the ingredients and mix it with a whisk. Add a little more flour again and mix it with a whisk.
4. Then add the raisins and mix with the dough with a whisk. until the raisins are completely dissolved in the dough.
5. After the dough is ready, preheat the oven to 180 degrees Celsius and put the dough in the oven tray with two spoons. We put greaseproof paper on the oven tray and put the sweets inside it.
6. Make sure to place the cookies at a distance from each other and round the cookie dough by hand to make it more beautiful. Because this cake puffs up quickly, you must keep the distance in the tray.
7. The Persian raisins cookie are ready under the cookies that have turned golden and you can take them out of the oven and use them.
Because raisin bread is one of the sweets that sticks to the bottom of the oven tray, it is recommended to use oil paper. If you don’t have parchment paper available, just grease the baking tray with oil or butter so that the cookies don’t stick to the baking tray.
The time to take the raisin cookies out of the oven is when the edges of the cookies are golden. There is no need to keep the cookies in the oven longer, stop cooking when the edges of the cookies are golden.
If you like your pastry to have a more crispy texture, do not beat the egg with the ingredients for more than a minute, but if you like a cakey texture, you can beat it longer.
