MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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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