100g vegan butter ( you can use soft unsalted butter for non-vegan)
70g icing sugar
1 tsp vanilla extract
10g vegetable oil
130g plain flour
Poppy seeds to sprinkle
Preheat the oven at 170c. Cover a large baking tray with parchment paper.
In an electric mixer, mix butter, icing sugar and vanilla extract, using a pedal attachment beat the mixture for 2 minutes on low speed and 2 minutes on high speed, until creamy. Turn the mixer off and scrape the sides, then beat for another minute on high speed. Add vegetable oil and mix for another minute on low speed. Add flour and mix for further minute on low speed and then high speed for a few seconds until a soft and creamy thick mixture forms.
Put the mixture into a piping bag, using a large nozzle.
Pipe the shirinies onto the prepared tray, leaving space in between each shirini. Sprinkle them with poppy seeds. Bake for 17 minute or until golden on the sides. Leave to cool for about 10 minutes as they will be too soft to remove from the tray. These shirinies keep for 2 weeks in a airtight container.