110g soft unsalted butter / vegetable butter

295g plain flour

30g vegetable oil

1 egg

100ml milk / soy milk

100g icing sugar

1 teaspoon vanilla extract


Preheat the oven to 170c/ 325 F/ gas 3. Cover 2 large baking trays with parchment paper.

In an electric mixing bowl, mix soft butter and flour using a pedal attachment, until it starts to crumble, add vegetable oil and mix for another 2 minutes on low speed.

In another mixing bowl whisk egg, vanilla, milk and icing sugar until well combined. Add wet mixture into the bowl of flour mixture and mix for 2 minutes on low speed. Turn the mixer off and scrape the sides. Then mix for another 3 minutes on high speed until a creamy and well combined batter is formed. It should be a wet mixture.

Put the mixture into a piping bag, using your prefered nozzle. Pipe the shirinies onto your prepared tray, leaving 3cm space between each pipe.

Bake for 20-24 minutes (depends on the size of your shirini) or golden on top.

Leave to cool. Enjoy.

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