Ingredients:
cups all-purpose flour
1/2 cup sugar (adjust to taste)
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground nutmeg (optional but adds nice flavor)
1/2 cup margarine or butter (softened)
2 large eggs
1/2 cup milk (or water, for dairy-free version)
Vegetable oil for frying
Instructions:
Mix the Dry Ingredients: In a large bowl, combine; Flour, Sugar, Salt, Baking powder, Nutmeg, and mix well.
Add the Butter/Margarine: Add the softened margarine or butter and rub it into the flour with your fingers until it resembles breadcrumbs.
Add Eggs and Milk: Beat the eggs and add them to the mixture,then slowly add milk and mix until a soft, non-sticky dough forms. After that you add a bit more flour if the dough is too sticky. You can add a little more milk if too dry.
Roll and Cut the Dough: Lightly flour a clean surface, then you roll out the dough to about 1/4 inch thick. After that yuo Use a knife or pizza cutter to cut into small squares or strips.
Heat the Oil: Heat oil in a deep frying pan over medium heat. Then test with a small piece of dough — it should rise and bubble gently.
Fry the Chinchin: Fry in batches to avoid overcrowding, Stir gently while frying to ensure even browning. Fry until golden brown and crispy (about 3–5 minutes per batch).
Remove and drain on paper towels.
Tips:
Let the dough rest for 5–10 minutes before cutting for easier handling.
You can add a teaspoon of vanilla extract to the wet mixture for extra flavor.
For a crunchier version, roll the dough thinner and fry a bit longer.
Storage:
Once cool, store chinchin in an airtight container.
Stays fresh for up to 2 weeks at room temperature
Enjoy Your Freshly Baked ChinChin