Nigerian Chin chin

Ingredients

• 280 g (1 3/4 cup + 2 Tbsp) all purpose flour
• 82 g (1/3 cup) granulated sugar
• 57 g (4 Tbsp) salted butter
• 1/2 tsp baking powder
• 1/2 tsp ground nutmeg
• 1 large egg
• 1/4 cup evaporated milk
• Oil for deep frying

Instructions

1. 1

   Measure and Mix dry ingredients in a bowl and set aside.

2. 2

   Measure and mix wet ingredients together except butter.

3. 3

   Add butter to the dry ingredients and mix with your fingers until just combined.

4. 4

   Pour in the other wet ingredients and mix together until dough forms. it should form a perfect dough but if its feels a bit stiff, add a Tbsp of water or milk. if it feels too tacky, add a Tbsp or 2 of flour no more. DO NOT over work the dough.

5. 5

   Wrap in a saran wrap and allow to rest on the counter for about 5 mins. this allows flavors blend in and develops the gluten which makes it easier during the cutting process

6. 6

   Unwrap rested dough, you can roll out all the dough at once since dough is small or you can divide into 2 portions and roll individually. Roll out dough to about a quarter of an inch thick because dough will rise when you fry them.

7. 7

   With a knife or pizza cutter or even a dough divider cut dough across vertically and horizontally forming little squares.

8. 8

   Put little squares in a bowl and sprinkle a little flour on them and shake to prevent sticking.

9. 9

   Heat up oil. Fry till light golden. Remove with a slotted spoon and spread on a paper towel lined tray to cool. Chin chin will be soft when hot but hardens as it cools.