Chin Chin

Ingredients

• •4 cups flour
• •1/2 cup sugar
• •1 tsp baking powder
• •1/2 tsp salt
• •1/2 tsp ground nutmeg
• •Zest of 1 lime
• •1/2 cup butter, softened
• •2 eggs
• •1/4 cup milk
• •Vegetable oil, for deep-frying

Steps

1. 1.Whisk together the flour, sugar, baking powder, salt, nutmeg, and lime zest in a large bowl.
2. 2.Rub the softened butter into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
3. 3.Whisk the eggs and milk together, then add to the flour mixture and bring together into a firm, non-sticky dough, kneading briefly - the dough should be stiff, not soft, since a wetter dough absorbs too much oil when fried.
4. 4.Roll the dough out to about 1/4 inch thickness, then cut into thin strips and cut those strips into small bite-sized pieces, about an inch long.
5. 5.Heat the oil to medium, not high heat - a steady, moderate temperature is what cooks chin chin through to a crisp, even golden color instead of browning the outside before the inside cooks.
6. 6.Fry the pieces in batches, stirring occasionally, until deep golden and crisp all the way through, about 5-7 minutes per batch.
7. 7.Drain on paper towels and let cool completely before storing - chin chin crisps up further as it cools, and keeps well in an airtight container for weeks.