Chin Chin I

In a large mixing bowl, combine flour, sugar, and baking powder, then rub in the butter or margarine until the mixture resembles fine breadcrumbs.

Create a well in the center of the dry ingredients, add the beaten eggs, and mix together. Gradually add small amounts of water as needed to bring the dough together into a firm, stiff dough.

Turn the dough out onto a lightly floured surface and knead until smooth and pliable, being careful not to overwork it.

Roll the dough out to approximately 3-5mm thickness, then cut into small strips or desired shapes using a knife or pastry cutter.

Heat vegetable oil in a deep frying pan or pot over medium heat until it reaches approximately 170°C (340°F).

Carefully lower batches of the cut dough pieces into the hot oil and fry, stirring occasionally, until they are golden brown and crispy throughout.

Remove the fried chin chin using a slotted spoon and drain on a plate lined with paper towels to absorb excess oil.

Allow the chin chin to cool completely to room temperature before serving or storing in an airtight container, where they will keep for several weeks.