Chin Chin

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Mix the flour, sugar, baking powder, nutmeg and salt in a large bowl. Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs.

   Mark done

2. Beat the egg with the milk and stir into the flour to make a stiff dough, adding a spoonful more milk only if it will not come together. Knead for 3 minutes, until smooth.

   Mark done Start 3 min timer

3. Cover the dough and rest it for 20 minutes.

   Mark done Start 20 min timer

4. Roll the dough out to 5 mm thick and cut into small squares, about 1 cm across, with a knife or a pastry wheel.

   Mark done

5. Heat the oil in a deep, heavy pan to 170°C / 340°F. Fry the pieces in small batches for 4 to 5 minutes, stirring, until deep golden and crisp.

   Mark done Start 4 min timer

6. Lift out with a slotted spoon, drain on paper towels and cool completely before eating or storing.

   Mark done

Chef’s Tips

• Keep the dough stiff. Soft dough makes greasy chin chin that goes soft.
• Cut the pieces small and even. They then fry at the same speed.
• Fry at a moderate 170°C. Hotter oil browns the outside while the middle stays raw.

Pairing Suggestions

• A cold drink
• Roasted peanuts
• Tea

Storage & Reheating

Keep in an airtight container at room temperature up to 3 weeks.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.