Chin Chin

In a large mixing bowl, combine flour, sugar, nutmeg, and a pinch of salt, then cut in the softened butter until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the eggs and milk, then pour the wet ingredients into the flour mixture and stir until a stiff dough forms.

Turn the dough out onto a lightly floured surface and knead until smooth and firm, adding small amounts of flour if the dough is too sticky.

Divide the dough into portions and roll each portion out to approximately 1/4-inch thickness using a rolling pin.

Using a sharp knife or pizza cutter, cut the rolled dough into small strips or small squares roughly 1/2 inch in size.

Heat vegetable oil in a deep pot or deep fryer to 350°F (175°C), ensuring there is enough oil to fully submerge the chin chin pieces.

Fry the chin chin pieces in small batches, stirring occasionally, until they are golden brown and cooked through, being careful not to overcrowd the pot.

Remove the fried chin chin with a slotted spoon and drain on paper towels, then allow to cool completely before storing in an airtight container.