Shirini Keshmeshi Recipe | Persian Raisin Cookies

Shirini Keshmeshi or Persian Raisin Cookies is one of the types of dry and traditional Iranian sweets which is a Borujerd souvenir.

Shirini Keshmeshi can be considered a suitable snack that can be used due to its good and hearty taste and high nutritional value.

Raisin sweets are very popular due to their low sugar content and the use of raisins in them is mostly used by the general public of Iran.

Shirini Keshmeshi is one of the sweets that, like Cake Yazdi, is known as an occasion sweet, and for this reason, it is used for reception on religious occasions.

Persian Raisin Cookies are known for being soft and delicate, and their drying during cooking questions their authenticity and deliciousness.

To prevent this from happening, be careful about the amount of ingredients and measure and add all the ingredients according to the recipe in the Cookery Magazine. Adding too much flour is one of the reasons for drying out the raisin pastry.

Ingredients for making Shirini Keshmeshi

Confectionery flour	290 grams (2 cups)
Raisins	100 grams (half a glass)
Baking powder	1 teaspoon
Egg	2 pcs
Vanilla	Tip of a teaspoon
Butter	150 grms
powdered sugar	250 grams (1.5 glasses)

Recipe for making Shirini Keshmeshi

The first step

To prepare the delicious Shirini Keshmeshi, we must first take the butter and eggs out of the refrigerator 30 minutes before, so that they are at the same temperature as the kitchen. Next, pour the softened butter into a suitable and spacious bowl, then add powdered sugar to it.

The second step

Next, with an electric mixer, mix the powdered sugar and butter mixture for about 5 minutes until they become uniform and turn into a white and stretchy liquid. While stirring powdered sugar and butter, we add eggs to the bowl at intervals of one minute and mix.

The fifth step

Now we turn on the oven at a temperature of 160 degrees Celsius until it heats up, then we grease the bottom of the oven tray or place an oiled sheet. We take the pastry cream with a spoon and put it in the form of walnut-sized balls on the baking tray.

The sixth step

Note that the sweets should be placed on the oven tray at a distance from each other because they will open after pouring on the oven tray and need more space. At the end, we put the baking tray in the oven for 10 minutes to bake the sweets.

The seventh step

When the edges of the sweets become a little golden, it means they are ready; Another point is that if you want your raisin cookies to dry out and have a crispy and fragile state, the cookies should be placed in the oven for 20 to 25 minutes.

Persian Raisin Sweets with walnuts

One of the ingredients that can make Shirini Keshmeshi more delicious is adding walnut kernels to it. For this purpose, grind 50 grams of walnut kernels and add them to the raisin mixture. In addition to making the Persian Raisin Sweets more delicious, this also gives you a more festive dessert.

Soft and dry Persian Raisin Cookies

If you want your raisin pastry to be dry, you should take a little more pastry flour, and to remove the pastry from the oven, let the edges of the pastry turn brown, then remove them from the oven to dry.

But if you want your raisin pastry to be soft, do the above recipe with the given sizes without any reduction. It is better to put a bowl of boiling water in the oven beforehand so that the sweets do not dry out.

Raisin cookies without parchment paper

Because raisin cookies are one of the sweets that stick to the bottom of the oven tray, it is recommended to use greaseproof paper.

If you don’t have greaseproof paper available, just grease the oven tray with cake-separating oil so that the cookies don’t stick to the oven tray.

Golden tips for having the best Persian Raisin Cookies

• You can also use a scoop to mold the cookie dough.
• Excessive use of flour will also cause dry Persian Raisin Cookies.
• If you don’t have butter, you can use the same amount of solid oil.
• Some people use grated orange peel in pastry dough to have a better aroma.
• If you like the cookies to crack, after molding, sift some powdered sugar on them.
• If the sweet is left on the heat for a long time, its moisture will be lost and it will become dry.

• Do not open the pan earlier than the cooking time, The removal of heat causes the loss of puff pastry.
• Be sure to keep the distance between them when molding the cookies so that they do not stick together during baking.
• If you wish, you can also use chocolate chips along with raisins. In addition to chocolate, you can also use nuts such as chopped walnuts in pastry dough.
• To prepare Shirini Keshmeshi in the oven, be sure to preheat the oven and place the cookies at a temperature of 160 degrees for 15 to 20 minutes.
• Our suggestion to you is to use rose water and saffron in the raw materials to have a sweet smell. You can add a small amount of rose water along with vanilla to the ingredients and stir.

Having a journey in the history of Persian Raisin Cookies

Persian Raisin Cookies are one of the traditional and old Iranian sweets that have been baked since long ago and still have their fans.

This delicious sweet, which is prepared in two forms, soft and crispy raisin sweet, is usually used for serving in religious ceremonies and celebrations.

Conclusion

Thank you for being with us with this delicious and popular Borujerd souvenir. If you have any questions, it’s my honor to answer. Enjoy your exploration of Persian cuisine!

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Frequently Asked Questions about Nan-e Keshmeshi