Raisin Cookie Recipe – My Little Persian Kitchens Nan ‘e’ Keshmeshi

Another request from a follower are these gorgeous delicate little raisin cookies. They are lovely with a strong cup of Persian Chai and keep well in the fridge for a few weeks.

Be careful though they are so easy to eat you could easily consume an entire plateful before you know it!

They are also ridiculously easy to make and taste so different to any biscuit or cookie you would have had. That reminds me I must make these for my Uncle & Aunt the next time they visit!

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My Little Persian Kitchens Nan ‘e’ Keshmeshi


1 1/4 cups vegetable oil or melted butter

1 tsp vanilla extract

2 tbs rose water

Pinch of salt

1 1/4 cup caster sugar

4 large eggs

1 1/4 cup raisins or chocolate chips

2 cups of plain flour


Pre heat oven to 160’C fan assisted.

Line a baking sheet with baking paper

In a large bowl mix together the oil, vanilla, rose water, salt and sugar until smooth. Add in the eggs one at a time whisking until creamy.

Stir in the raisins or chocolate chips.

Fold in the flour using a rubber spatula until a thick batter forms.

Put spoonfuls of the batter onto the baking sheet leaving 2 inches between each scoop.

Bake for 10 – 15 minutes until the edges of the cookie are golden brown.

Remove and cool on a wire rack. ย When cool loosen from baking sheet with a metal spatula and store in an airtight container in the fridge until ready to eat. Nooshe Jaan!



2 Comments Add yours

  1. Rosie says:

    Hi Rebekah
    I’m in the throws of making these and the batter is a touch thicker than Yorkshire pudding batter is this correct as they have spread so much? I’m hoping I can make you proud of another one of your recipes ๐Ÿ’—๐Ÿ’—

    Liked by 1 person

    1. That’s the perfect consistency Rosie ๐Ÿ˜Š


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