The word shireen (sweet, شیرین) is used very much in the same way as it's meaning is used in English. Someone can be described as shireen, sweets are called shireeni, foods can be shireen and it's also a girl's name. Shireeni keshmeshi is sultana cookies and it is very pliable when warm. It is one sweet that uses every day pantry stables and very quick to prepare and bake. It is thicker than tuile biscuits and a little crisp. We opted for Black currants instead of raisins or sultanas. Here is how to make it:
3/4 Cup caster sugar
1/2 Cup cooking Oil (not olive, peanut or sesame oils)
1 Cup plain flour
1/2 Cup Black currants
1 Tablespoons rosewater or 1/2 teaspoon vanilla extract
- In a large bowl, place the sugar, eggs and rosewater. Beat with a fork until mixed well.
- Add oil and mix well.
- Add flour and mix until lumps are gone.
- Stir through the currants.
- Drop teaspoon sizes of the thick batter on lined baking trays, leaving about an inch in between them.
- Bake at 160C - 180C until edges are golden.
- Cool on cake racks.