NIGERIAN CHIN-CHIN

Ingredients:

• 1 Cup all purpose flour 
• 3 tbsp caster sugar
• 3 tbsp softened butter 
• 1 egg
• 1/2 tsp salt 
• 1 teaspoon flavourings of choice (I used nutmeg)
• 4-6 cups Oil for frying

How to prepare:
-Sift flour, baking powder and nutmeg, sugar and salt in a bowl and mix well.

                        

-Add softened butter into the flour, using fingers to work it in, till it is mixed properly with a breadcrumb like consistency.

                          

                          

-Make a well in the middle of flour/butter mixture and add egg.

                           

                                      

-Use fingers to mix egg with flour till it comes together in a dough. This may take a while but it will surely get there.

                           

-Using a rolling pin and a cutting board (or a flat surface) roll out dough to about an inch thick, roll dough only once do not stress and re-roll, and cut into desired shapes. I cut mine vertically then horizontally into cubes.

                             

-Place a pan over medium heat, add oil to deep fry chin-chin. I test the temperature of the oil by dropping a small piece of dough.

                               

-Fry chin-chin stirring continuously till the chin-chin turns a golden brown colour. I fried in two batches to avoid over-crowding.

                                 

-Remove chin-chin from oil and place on a paper towel to drain excess oil and leave to cool down.

                                   

-Chin-chin can be stored in a dry airtight container and kept for up to a week or two.

                            

For a healthier option instead of frying.

-Preheat oven and lay some wax paper on a baking tray.-Place chin-chin dough on the wax paper and bake for about 25 minutes checking frequently to avoid burning.

NOTE: I made this again but instead of using nutmeg, I used 1 tsp of cinnamon and after frying I rolled my chin-chin in cinnamon sugar. It was truly delightful.