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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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