Aghi Gesgoudz – Armenian Savoury Cookies

Pro tips

• Chill the dough for the full 30 minutes so it's firm enough to roll into ropes without sticking.
• Form a tight twist by joining the rope ends firmly to prevent them from unravelling during baking.
• Brush cookies with milk before topping with seeds to help them adhere and create a golden finish.
• Bake all cookies on one tray spaced a little apart; they will not spread much but need room for even browning.

Substitutions

• Curd → plain yogurt or sour cream (use same amount; may need 1 tbs extra flour if too wet)
• Poppy seeds → sesame seeds or nigella seeds
• Cardamom powder → 1/4 tsp ground nutmeg or 1/2 tsp anise powder (optional; reduces traditional flavour)

Storage & make-ahead

Store in an airtight jar at room temperature for up to 5 days. Cookies are best enjoyed fresh but will soften slightly over time; do not refrigerate.

Can I use yogurt instead of curd?

Yes. Plain yogurt works as a substitute for curd; use the same amount (1/2 cup). The texture may be slightly wetter, so add flour 1 tablespoon at a time if the dough feels too soft.

Why do I need to refrigerate the dough?

Chilling for 30 minutes firms the dough, making it easier to roll and shape without sticking, and helps the cookies hold their twisted form during baking.

How do I know when the cookies are done baking?

Bake at 160°C for 20–25 minutes until the cookies are nicely golden in colour. They will firm up as they cool on the wire rack.

Can I make the dough ahead of time?

Yes. Prepare the dough, wrap it, and refrigerate for up to 2 days. Let it sit at room temperature for 10 minutes before shaping.

What's the difference between poppy and sesame seed toppings?

The recipe allows either poppy or sesame seeds. Poppy seeds offer an earthy, slightly nutty flavour; sesame seeds provide a milder, toasted taste. Choose based on preference.