100g soft vegan butter (I use the Flora 100% plant based butter)

100g icing sugar

150g plain flour

20g sesame seeds

20g vegetable oil

1 teaspoon cardamom powder

1 teaspoon vanilla extract

Sesame seeds to sprinkle


Preheat the oven to 170c. Line your baking trays with parchment paper.

Mix the butter and icing sugar in an electric mixer, using a pedal attachment and mix until creamy and fluffy. Add the vanilla extract followed by the flour, sesame seeds and cardamom and mix. Then add the vegetable oil and lightly mix until all the ingredients are combined.

Scoop the mixture into a piping bag, using a nozzle (I use large Fine star Savoy) and pipe the shirinies. Sprinkle sesame seeds on top and bake for 20 minutes. Leave to cool, then serve.

These shirinies keep in an airtight container for up to 2 weeks.

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