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Title: Boortsog (Deep Fried Butter Cookies)
Categories: Cookies, Mongol
Yield: 1 Batch

1000 g White flour
100 g Butter; up to 250 g
500 ml Water
100 g Sugar; up to 200 g
1 ds Salt
Oil; for deep frying

In Mongolia mutton fat is traditionally used for deep frying, but
nowadays also increasingly vegetable oil.

The quantities given can be varied by quite a margin depending on
taste.

Dough:

Solve salt and sugar in warm water. Mix water, butter, and flour, and
knead extensively to a tough, dense dough. Let it rest 30 minutes,
and then knead again, until no air bubbles can be seen anymore.

Boortsog:

Roll the dough to a thickness of about 1 cm. Cut out stripes,
rectangles, and other shapes. They may vary in width between 2 cm and
5 cm, and in length between 5 cm and 10 cm. You can bend the pieces
as you like, and even tie knots into them. One typical shape goes
like this. Make a cut along the center of a rectangle which stops
before both ends, and pull one end through the cut to form a kind of
knot. Deep fry the Boortsog in hot oil, until they have a golden
brown color. Mongolians lacking the patience can also buy
industrially made Boortsog in most shops.

Serving Suggestions:

Boortsog are eaten as sweets or as a snack. You can put butter or
honey on them, or even cheese depending on how much sugar you used.
Very often they are dipped in tea.

Recipe by mongolfood.info

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