Crunchy Chinchin Recipe
Ingredients
> 4 Cups all-purpose Flour (1/2kg or 500grams)
> ½ Cup Granulated Sugar ( 8 tablespoons)
> ¾ Cup Yoghurt or 1 Cup Milk.
> ½ Cup Unsalted Butter(softened), 8 tablespoons or 1 Stick or 113 grams.
> 1 teaspoon Lemon Zest
> ½ teaspoon ground nutmeg
> 2 eggs
> A pinch of salt
> 1 teaspoon baking powder
> Oil for frying
Directions
1. In a bowl mix together the eggs, sugar, milk and zest then set aside.
2. 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.
3. Add egg mixture into the dry ingredients and mix to form a dough. Transfer dough onto a floured surface and knead for 2 minutes. Allow to rest for 5 minutes.
4. Cut a small portion of the dough about a size of a golf ball then roll out to ⅛ inch thick and cut with a knife or pizza cutter into square or thin strips. You could also use a pasta maker to cut it.
5. Heat oil in a large pan on high heat for about 10 minutes, then reduce to medium heat and start frying your chinchin in small batches.
6. Fry each batches until golden brown then remove and place on a paper towel to drain excess oil.
7. When your chinchin cools completely, store it for up to a month in an airtight container.
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