Prepare the dough
Solve salt and sugar in warm water.
Mix water, butter, and flour, and knead extensively to a tough, dense dough.
Let it rest for half an hour, and then knead again, until no air bubbles can be seen anymore.
Prepare the 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.
Serving
Suggestions
Boortsog are eaten as sweets or as a snack. You can put butter or honey on them. Very often they are dipped in tea.
Originally Submitted
1/1/2011
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