Chin chin — crisp nutmeg pastry bites

Name: Chin chin — crisp nutmeg pastry bites
Prep time: 25 min
Cook time: 25 min
Total time: 70 min
Yield: 8
Cuisine: Nigeria
Ingredients: 300 g wheat flour, plus a little for rolling; 60 g fine sugar; 40 g cold unsalted butter, diced; 1 medium egg; 75 ml milk initially, plus 1–2 tbsp if needed; ¼ tsp ground nutmeg; 1 small pinch salt; About 750 ml–1 litre suitable frying oil, depending on pan; only part is absorbed

🍪 Small sweet nutmeg pastry pieces, cut then fried until golden and crisp. Cool completely before storing.

Ingredients

300 g wheat flour, plus a little for rolling
60 g fine sugar
40 g cold unsalted butter, diced
1 medium egg
75 ml milk initially, plus 1–2 tbsp if needed
¼ tsp ground nutmeg
1 small pinch salt
About 750 ml–1 litre suitable frying oil, depending on pan; only part is absorbed

Preparation

Mix flour, sugar, salt and nutmeg. Rub in butter to a coarse sandy texture.

Beat egg with 75 ml milk. Add gradually to dry ingredients and gather without long kneading. Add a little milk only if too dry.

Cover and rest 20 minutes. Prepare a tray and lightly floured surface.

Roll about 5 mm thick. Cut roughly 1 cm squares or rectangles, separate pieces and remove loose flour.

Heat oil to 165–170°C in a high-sided pan no more than half full. Prepare a slotted spoon and cooling tray with absorbent paper.

Fry small batches for about 3–5 minutes, separating and turning gently. Keep temperature steady and remove when golden, before dark brown.

Drain and spread on the tray. Cool a first-batch piece to check a cooked crisp centre; adjust thickness or frying time if necessary.

Cool completely before sealing in a dry airtight container. Frying time covers several batches; total includes dough rest but not extended cooling.