Shirini Keshmeshi are crinkled raisin cookies and taste buttery, are chewy on the inside and crispy on the outside and absolutely my favorite for persian Norouz. For me Shirini Keshmeshi must have crinckles on top and golden edges. Therefore I made them with butter, flour, powdered sugar (creates their cracked appearance), a little bit oil, an egg, vanilla extract and they are loaded with raisins for a fine texture, sweetness and an irresistible chewing experience.
SHIRINI KESHMESHI A FOOLPROOF RECIPE
Shirini Keshmeshi are easy and quick to prepare and taste irresistible. The recipe is so easy to make that even smaller children enjoy baking. The dough needs no rest, nor does it have to be refrigerated. Just mix all the ingredients, grab a spoon, take some dough and place it on the baking paper on your baking tray. Bake the cookies for 1o minutes at 400 F or 200°. Doesn’t this sound like a lot of fun for kids and adults?
As my mom never baked Shirini Keshmeshi at home, this was a challenge for me baking them for the first time. Well I had to bake them a second time with some changes and I am very satisfied with the result. It almost tastes as the Shirini Keshmeshi from our favorite pastry shop in Tehran.
SHIRINI KESHMESHI FÜR NOWROOZ
Shirini Keshmeshi is one of the favorite persian Cookies and all pastry shops in Persia offer them for Norouz. In Farsi we call Cookies “Shirini Khoshk” and cakes “Shirini Tar”. My favorite pastry shop some streets further from our home in Tehran, decorated his shop display with the most marvelous cakes and cookies for Norouz, as Shirini Keshmeshi, Nan Panjereeh – Persian rosette pastry, Toot, Persian Gaz – Nougat, Nan-e Berenji – Persian Rice Cookies, Baghlava, Persian Love Cake, Shirini Napoleoni, Shirini Latifeh, Rollet, Noon-e Khame-i – Persian Puff Pastry, Loz-e Nargil – Coconut Diamonds, Yazdi Cake and a lot more (all these recipes are in German if you wish a translation just write which in the comments). I remember the cookies were selled by kilos. I`m not kidding, we never left the pastry shop under 2 – 3 kilos of Shirini for Norouz.
Our favorite chef Patissier, whom we called Monsieur, opened several white shiny pastry boxes and laid the Shirinis carefully in the cardboard, which he tied with a red ribbon, my favorite color as I was still a child. Before leaving his pastry shop he always offered me and my brothers some delicious Shirini Keshmeshi. Now a days you can buy Shirini Keshmeshi through the year, as we persian love this crispy and chewy cookies.
RAISINS IN PERSIAN CUISINE
Raisins are dried grapes and grapes are originated from Shiraz in Persia where they were harvest and turned into wine. Nowadays the grapes are eaten as food, dried into raisins or pressed for juice. We love Raisins in our Mast-o Khiyar – yoghurt and cucumber dip , Rice dishes as Shirin Polo ba morgh, in Ab dough Khiyar- a chilled yoghourt soup, Sauces, in Sweets and of course as a snack in Ajil with nuts and fresh fruits.
PERSIAN FOOD BLOGGERS NOROUZ BLOGEVENT
Next Tuesday 20. March spring will arrive and the Norouz Celebrations will start. Every persian family is already busy with the preparation for Norouz. Sabzeh (sprouted wheats) are soaked in water to sprout for Haft-Seen (a table with 7 S´s which represent love, warmth, health and much more), we are purchasing the items for our Haft-Seen and every one is spring-cleaning their homes, Cakes and Cookies are baked. Some Global Persian food bloggers gathered together and prepared lovely Norouz Must Haves.
Here you find the links to the global Persian Food bloggers participating the celebration of Norouz
Afsaneh from My Caldron is sharing norooz eggs: painting with vegetables and fruits
Parisa from Parisa’s Kitchen is sharing her recipe for nabat, saffron rock candy.
Susan from Labsalliebe is sharing her recipe for shirini keshmeshi, Persian raisin cookies.
Laura from Family Spice is sharing all about the Persian herb and feta platter (sabzi khordan).
INGREDIENTS FOR SHIRINI KESHMESHI
1 Cup powdered Sugar
50 g Butter
3 tbsp oil
1 tsp vanilla extract
1 1/4 Cup flour
50 g raisins
1 tbsp flour
PREPARATION SHIRINI KESHMESHI
Preheat oven to 400º F (200º C),
Combine powdered sugar, butter, vegetable oil in a large bowl and
whisk for 5 minutes making a smooth soft paste.
Add an egg, vanilla extract and whisk until well combined.
Stir in flour and whisk until well mixed.
Before adding the raisins to the dough mix them with 1 tablespoon flour.
Mix in the flour covered raisins to the batter.
Cover your baking tray with parchment paper.
Place dough balls with a spoon on your baking tray
leaving a 2 cm gap between your balls to allow for expansion.
Bake the cookies for 10 – 12 minutes or until it desired color is reached.
Let the Shirini Keshmeshi cool on a wire rack.
To keep their texture store them in an airtight container
at room temperature and you can enjoy them up to 1 week.
Seriously these tasty shirini doesn’t even last 2 days at our home.
Grab some raisin cookies, a cup of hot persian chai (tea) and enjoy.
Shirini Keshmeshi - Persian Raisin Cookies for Norouz
- 1 Cup powdered sugar
- 50 g Butter
- 3 tbsp vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 Cup flour
- 50 g Raisins
- 1 tbsp flour
- Preheat oven to 400º F (200º C),
- Combine powdered sugar, butter, vegetable oil in a large bowl and whisk for 5 min. making a smooth soft paste.
- Add an egg, vanilla extract and whisk until well combined.
- Stir in flour and whisk until well mixed.
- Before adding the raisins to the dough mix them with 1 teaspoon flour.
- Mix in the flour covered raisins to the batter.
- Cover your baking tray with parchment paper. Place dough balls with a spoon on your baking tray leaving a 2 cm gap between your balls to allow for expansion.
- Bake the cookies for 10 - 12 minutes or until it desired color is reached.
- Let the Shrini Keshmeshi cool on a wire rack.