CHIN-CHIN RECIPE

Ingredients:
• 5 cups flour/900g flour plus an extra cup for sprinkling and kneading.
• 250g butter/margarine
• 1 cup sugar
• 2 eggs
• 150 ml milk (I dissolved 3tbsp of powdered milk in 150ml of water)
• 2tbsp of powdered milk flavour (you can substitute and use evaporated milk but you will have to reduce the quantity of the milk above and add this to make it up.
• 1 big nutmeg (grated)
• Vanilla flavour (optional)
• Oil for deep frying

Get a clean smooth working surface and a rolling pin. if you don’t have a rolling pin, get a bottle, wash clean roll away.

Method:

1. Sift flour into a bowl and mix in the sugar, milk flavour and nutmeg.
   

2. Add the butter, using your hands, work, mix and rub in till you get a smooth crumbly mixture.
   

3. Break the eggs into a bowl, whisk well, add 3/4 of the milk to the egg, together with the vanilla flavour if using it.
   Create a well in the middle of the flour mixture and pour in the milk-egg liquid.

4. Gently combine the mixture together, using both hands. Start first by covering the liquid with the flour and then
   continue mixing till you get a firm dough that cleans off from the bowl. Cover for half an hour.

5. Sprinkle some flour on a flat surface, take a good chunk of the dough, knead and then flatten on the surface. Use
   your rolling pin or bottle and roll the dough flat and smooth. Cut into your desired shapes and styles. Sprinkle a
   little flour on them to keep from clumping together.
   
   

6. Deep fry in hot oil till golden brown. Chin-chin normally gets burnt very fast, especially the last batch that is
   scooped out when it’s done. Try to regulate the temperature of your oil by lowering the heat when scooping out the
   cooked dough, as well as when adding fresh ones to fry.
   You are good to go!!!