Ul Boov (Mongolian Butter Biscuits for Tsagaan Sar)
Local name: Ул боов
In short: Dense butter biscuits baked pale golden and stacked in odd-numbered layers for Tsagaan Sar, the Mongolian lunar new year. It takes about 1 h 15 min in total and makes 15 servings.
- Prep
- 40 min
- Cook
- 35 min
- Resting
- 30 min
- Total
- 1 h 15 min
- Servings
- 15
- Difficulty
- Easy
- Calories
- 220 kcal
Ul boov are rich, firm butter biscuits that sit at the center of the Tsagaan Sar table. They are stacked in an odd number of layers, usually three, five or seven, then topped with dried curds, candies or sugar lumps as a welcome to guests. Baked a few days early, they keep well. The dough is short and plain, with just flour, butter, sugar and milk, so the butter flavor is front and center.
Instructions
- Beat the butter, sugar and salt for 3 minutes until pale and creamy. Mix in the milk.
- Add the flour and mix into a firm dough that holds together, adding 1 to 2 teaspoons of milk if it is crumbly. Wrap and rest for 30 minutes.
- Heat the oven to 160°C (325°F) and line two baking sheets with parchment.
- Roll the dough on a floured surface about 1.5 cm (1/2 in) thick. Cut into rectangles about 6 x 5 cm (2 1/2 x 2 in), rerolling the scraps, and press a pattern of lines into the top with a fork.
- Place the biscuits on the sheets 2 cm (3/4 in) apart. Bake for 30 to 35 minutes until set and pale golden around the edges.
- Cool completely on a rack. To serve, stack the biscuits in layers of 3, 5 or 7 on a plate and decorate the top with dried curds, raisins or candies.
Tips
- Keep the biscuits pale. Overbaking makes them hard and dry, and they dry out a little more as they sit.
- Store in an airtight tin for up to 2 weeks. A drop of vanilla in the dough is a modern addition many bakers like.
Questions and answers
Why are ul boov stacked in odd numbers?
Odd numbers of layers are a Tsagaan Sar custom. The height of the stack traditionally reflects the age or status of the household, with more layers for elders.
Can I freeze ul boov?
Yes. Freeze the cooled biscuits for up to 3 months in an airtight container. Thaw at room temperature.
Are ul boov crisp or soft?
They are dense and firm, like a thick shortbread, and best dunked in milk tea.
How long does it take to make Ul Boov (Mongolian Butter Biscuits for Tsagaan Sar)?
About 1 h 15 min in total: 40 min of preparation and 35 min of cooking.
How many calories are in Ul Boov (Mongolian Butter Biscuits for Tsagaan Sar)?
About 220 kcal per serving, with 3 g of protein, 27 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 220 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 27 g |
| Fat | 11 g |
| Fiber | 1 g |
| Sugar | 7 g |
| Sodium | 50 mg |
Estimated values, calculated from the ingredients.
