Nigerian Chin chin

Step 1

Measure and Mix dry ingredients in a bowl and set aside.

Step 2

Measure and mix wet ingredients together except butter.

Step 3

Add butter to the dry ingredients and mix with your fingers until just combined.

Step 4

Pour in the other wet ingredients and mix together until dough forms. it should form a perfect dough but if its feels a bit stiff, add a Tbsp of water or milk. if it feels too tacky, add a Tbsp or 2 of flour no more. DO NOT over work the dough.

Step 5

Wrap in a saran wrap and allow to rest on the counter for about 5 mins. this allows flavors blend in and develops the gluten which makes it easier during the cutting process

Step 6

Unwrap rested dough, you can roll out all the dough at once since dough is small or you can divide into 2 portions and roll individually. Roll out dough to about a quarter of an inch thick because dough will rise when you fry them.

Step 7

With a knife or pizza cutter or even a dough divider cut dough across vertically and horizontally forming little squares.

Step 8

Put little squares in a bowl and sprinkle a little flour on them and shake to prevent sticking.

Step 9

Heat up oil. Fry till light golden. Remove with a slotted spoon and spread on a paper towel lined tray to cool. Chin chin will be soft when hot but hardens as it cools.