Chin Chin

Ingredients

• 500g plain flour
• 150g caster sugar
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1 whole nutmeg, finely grated
• zest of 1 lime
• 60g cold butter, cubed
• 1 large egg
• 180ml whole milk
• 1 litre vegetable oil for frying

Before you cook

• Whisk the flour, sugar, salt and baking powder together in a large bowl.
• Grate the nutmeg and zest the lime straight into the flour.
• Cube the cold butter.
• Beat the egg into the milk.
• Line a tray with kitchen paper.

Steps

1. Rub the cold butter into the flour with your fingertips until the mixture looks like coarse sand.
2. Pour in the egg and milk and bring the dough together with a table knife.
3. Knead the dough on a lightly floured surface for 5 minutes, until it is smooth and firm.
4. Wrap the dough and rest it for 15 minutes.
5. Roll half the dough out to 4mm thick.
6. Cut the sheet into 1cm strips, then cut across them to make small squares.
7. Roll and cut the second half of the dough the same way.
8. Pour the oil into a deep pan to a depth of 6cm and heat it to 175C.
9. Drop in a small handful of squares and fry them for 4 minutes, stirring so they colour evenly.
10. Lift them out with a slotted spoon when they are deep gold and drain them on the kitchen paper.
11. Bring the oil back to temperature and fry the rest in batches.
12. Cool the chin chin completely before storing it, or the crunch will soften.