Khabzey

Khabzey is a sweet biscuit eaten on special occasions, and usually dunked in naja (milk tea) or suja (butter tea). These biscuits are intricately linked to Bhutanese festivities and celebrations, often prepared and savored during Losar, the Bhutanese New Year, and other significant occasions. Khabzey's unique appeal lies in its delightful texture and flavor, which is created through a careful process of mixing, shaping, and deep-frying dough made from wheat flour, sugar, and butter.

The dough for Khabzey is typically flavored with a hint of cardamom or other local spices, adding a subtle but distinctive aroma. Once mixed, the dough is rolled out and cut into various shapes – sometimes simple strips or more elaborate forms like spirals and knots. These shapes are not just for aesthetic appeal but are also imbued with cultural symbolism, often representing different elements of Bhutanese culture and beliefs.

Khabzey's popularity during special occasions can also be attributed to its role in bringing people together. The preparation of these biscuits is often a communal activity, involving family members and friends, and symbolizing unity and the sharing of joy. Moreover, Khabzey is not just a treat for the palate; it is also a visual and cultural feast, representing the artistic expression and the rich heritage of Bhutanese cuisine.

Ingredients:

• 1.5 kg plain flour

• 1/2 cup of sugar dissolved in about 1 cup boiling water

• Water

• 1 cup vegetable oil

• 1 tsp baking powder

Instructions: 

1. Make a well in the center of the flour and pour the oil.

2. Begin mixing with your hands and continue until the oil is evenly spread throughout the flour.

3. Make the sugar/water mixture lukewarm by adding cold water. Combine the flour and oil with the sugar mixture.

4. Begin by kneading the dough.

5. Roll the dough into hand-sized balls that are ready to roll.

6. Roll a ball into a flat circle using a rolling pin.

7. Shape the dough with a cookie cutter or by hand. 

8. Deep fried them in oil. Add shapes in small batches and keep them moving in the oil to prevent them from burning on one side.