HOW TO MAKE CHIN CHIN
Ingredients

3 1/2 cups 440 grams all-Purpose flour

3/4 cup sugar

1/2 teaspoon salt

1/4 teaspoon baking powder

1- teaspoon grated nutmeg

1 teaspoon grated lime zest

1/4 cup or 4 tablespoons margarine/butter

1 large egg

3/4 cup milk

oil for frying

Instructions

Using a mixer or by hand mix the dry ingredients; flour, baking powder, salt, sugar, nutmeg and lime zest

Add the butter to the flour and mix well until the butter is well incorporated with the flour.

Add milk and egg into the mixture. Keep mixing until you have formed a sticky dough ball

Dump the dough ball onto a floured surface and knead, incorporating more flour into the dough as needed, until the dough is smooth, elastic, and even in color and no longer sticky. Chin-chin can be cut into many shapes and sizes

Divide dough in half .On a floured board roll each half about 1/6 inches thick. Just like linguine or fettuccine. You can make it easy by using a pasta machine if you have one available. Make shapes as desired.

Add oil (about 3 inches deep) to a heated skillet/sauce pan or my all time favorite Dutch oven that is over medium heat and bring it to 375 degrees .

Fry in hot oil until golden .Remove from oil, drain, and serve. You can store this in an air tight container for up to a month.