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Freshly fried Boortsog, traditional Mongolian cookies, golden and crispy, arranged on a rustic wooden plate.

Boortsog

Boortsog, traditional Mongolian fried cookies—golden, crispy, and perfect for sharing with family and friends.
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Prep Time 1 hour
Cook Time 30 minutes
Course: Dessert
Ingredients Method

Ingredients
  

  • 4 cups all-purpose flour 480 g
  • ½ cup butter melted (115 g)
  • 1 cup warm water 240 ml
  • ¼ cup whole milk 60 ml
  • ¼ cup granulated sugar 50 g
  • 1 teaspoon salt
  • ½ teaspoon baking powder optional, for lighter texture

Method
 

  1. Melt the butter in a saucepan.
  2. Add the sugar, salt, and warm milk. Stir until fully dissolved.
  3. In a large bowl, mix the flour and dry ingredients.
  4. Add the melted butter and incorporate into the flour.
  5. Pour in the warm water and knead until a firm, non-sticky dough forms.
  6. Cover the dough with a damp cloth and let it rest to hydrate the flour and relax the gluten.
  7. Roll out the dough to about 0.6 cm (¼ inch) thickness.
  8. Cut into squares, diamonds, or twisted shapes as desired.
  9. Heat oil to 175°C (350°F).
  10. Fry the pieces in small batches until golden (2–3 minutes per side, 4–6 minutes total).
  11. Drain and let cool slightly before serving.