Armenian Easter Choreg Cookies
Choreg Cookies take after the word choreg which is often known as a sweet braided bread that is traditional baked during Easter. It originated from Greek and Armenian traditions. My Choreg Armenian Easter cookie recipe uses the same flavors, but it is the cookie version.
These delicious cookies are too good to save for just once a year. I like to bake them several times a year. It’s texture is crumble with a melt in your mouth feel and not to hard to chew at all. My version is very chew friendly. These cookies are also a wonderful low sugar snack option that kids also enjoy! Choreg cookies pair really well with tea or coffee.
What is Mahleb?
There are 2 distinct spices choreg cookies use that really make these Armenian cookies stand out. The first spice is called mahleb. Mahleb is derived from the seed of a St. Lucie Cherry.
This species of cherry is native to the Mediterranean region and parts of Asia and and Middle East. The flavor or mahleb is nutty and has subtle hints of almonds. You can usually find it as whole seeds or fine ground tan color powder.
Where To Find Mahleb
You can find mahleb seeds by clicking here . I highly recommend to get the seeds and grind it yourself with a spice grinder.
How to Store Mahleb
If you are not going to regularly use mahleb you can store it in a few ways. In order to store whole mahleb seeds, it is best to store in a glass jar airtight container. Then place it a cool, dry, and dark place such as a cupboard. Avoid direct sunlight, moisture, and heat.
To store ground mahleb, place it in a glass airtight container and keep in the fridge or the freezer.
How to Store Mahleb
I like to buy whole mahleb seeds, grind them myself, and place them in the freezer in an airtight container. This is the most convenient way for me to use it. When it is time to use it again, you do not need to thaw it, you can just use it right away.
Storing Choreg Cookies
Place them in an airtight container at room temperature for up to 4 days.
Are Nigella Seeds Bitter?
Nigella seeds can be a little bitter if you use a large amount. I never taste any bitterness whenever I used black nigella seeds in my cookies. Since we only need to use a small amount for these choreg Armenian Easter cookies. If you don’t like the flavor of the nigella seeds feel free to omit them. You can also swap them out and use sesame seeds instead.
Planning Ahead
The dough for these cookies requires about 45 minutes of refrigeration, so make sure to plan accordingly. The second spice these Armenian Easter cookies use are black cumin seeds, also known as, nigella sativa. You can find them by clicking here. They are known to be pungent and slightly bitter.
You don’t have to wait to make these choreg Armenian Easter cookies for Easter, you can make them whenever your heart desires! Once you try them, you will be craving them all the time. I hope you enjoy these low sugar cookies. I would love to hear what you think!
Love and Light,
Rips
| Prep Time: 15 minutes (plus 45 min refrigeration) | Bake Time: 22-25 minutes |
| Serves: Approximately 25 medium sized cookies | Total Time: 1 hour and 25 minutes |
| Ingredients 1 stick butter (room temperature) 3/4 cup organic sugar 2 eggs + 1 egg yolk with splash of water for egg wash 1/4 cup avocado oil 1/2 cup milk 1 tsp vanilla extract 3 1/2 cup bread flour 1/2 tsp salt 1 1/2 tsp baking powder 1 1/2 tsp ground mahleb 1 tbsp nigella seeds (nigella sativa) |
| Instructions 1. First, beat the butter and sugar with an electric mixer until soft and fluffy (about 3 minutes) 2. Next, add the eggs, one at a time and beat until well incorporated. 3. Third, add the avocado oil, milk, and vanilla extract and beat until everything is well incorporated. 4. Place a large metal sieve on top of your bowl. Then add bread flour, mahleb, salt, and baking powder, and sift into the wet ingredients. Gently stir with a spatula before mixing with a mixer. 5. Mix with a mixer until no flour is visible. 6. Lastly, add the nigella seeds into the dough and knead by hand until well combined. 7. Cover with saran wrap and place in the refrigerator for 45 minutes. 8. Meanwhile preheat oven to 350F and line a half sheet baking pan with unbleached parchment paper. 9. Remove dough from refrigerator and start shaping. To shape the choreg cookies, first pinch a medium sized piece of dough. Next, roll it into a long strap about 5 inches long about half and 1 inch thick. Lastly, hold the dough from the center and twist the 2 bottom parts. (*see video) Repeat this step or rolling it into a long strap and attach the ends for the circle shape of the choreg cookies. 10. Place them on a baking sheet and make the egg wash with one egg yolk and small splash of water. 11. Brush cookies with egg wash and baking for about 22-25 minutes or until the surface of the cookies are golden brown. 12. Let it cool on the rack for 10 minutes and enjoy! |
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