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.
2016 is the year of pulses as they play a major role to sustainablitiy. That`s why I choosed the chickpeas for this post. And what ist the most favorite recipe with chickpeas? Of course HUMMUS.