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There are many Chin Chin recipes, But this is really the best Chin Chin recipe

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There are many Chin Chin recipes, But this is really the best Chin Chin recipe. Every ingredient here works together beautifully to produce perfectly crunchy yet not hard Chin Chin. It is rich in flavour and so addictive.
It tastes like cake but it crunchy. Rich in flavour and so addictive.
4 cups all-purpose flour (1/2 kg or 500 grams)
1/2 cup granulated sugar ( 8 tablespoons)
1 cup evaporated milk
1/2 cup unsalted butter – softened 8 tablespoons or 1 stick or 113 grams
1 teaspoon orange zest – grated from one orange
1/2 teaspoon ground nutmeg
2 eggs
A pinch of salt
1 teaspoon baking powder
Oil for frying – I used canola
In a bowl, mix together the eggs, sugar, milk and orange zest then keep aside.

In a large bowl rub in flour, butter, baking powder, ground nutmeg and salt with your finger tips until the mixture looks like fine breadcrumbs.

Add egg mixture into the dry ingredients and mix to form a dough. Transfer dough onto floured surface and knead for one minute.

Cut a small portion of the dough about the size of a golf ball then roll out to 1/8 inch thick and cut with a knife or pizza cutter into squares or thin strips. You could also use a pasta maker to cut it.

Heat oil in a large pan on high heat for about 10 minutes (for about 1 1/2 litres of oil) then reduce to medium and start frying chin chin in small batches. Be careful not to overcrowd the pan so your chin chin doesn’t soak up the oil. Fry each batch until golden brown then remove and place on paper towel to drain the excess oil.

When chin chin cools completely, store it for up to a month in an airtight container. Enjoy as a snack with juice, milk, or your favourite drink!

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