Hello hive

I appreciate your engagement on my posts so far, your comments and encouragements to keep posting. I must say this is a wonderful platform and I'm glad to be here.

Having a snack stash to munch on doesn't hurt the mouth (I say...lol😄). My go to anytime, anywhere snack is chin chin packed away in an airtight container(s) because as a student who does not have a refrigerator making other snacks to keep is not an option.

I'd love to share the recipe on how I made this milky, crunchy chin chin.

Chin chin is a deep-fried snack that can be made by anybody with the recipe. I love it because it can be kept for weeks if stored properly. Can be used as a snack an also an appetiser (let's not go too deep)

Ingredients needed

1kg of flour
200g of butter (at room temperature)
3 large eggs
100g of sugar
Milk (powered or liquid)
1 teaspoon of baking powder
½ teaspoon of salt
Grounded nutmeg (optional)

The first step is to sieve all dry ingredients into a bowl and mix thoroughly then add your butter to this bowl, work it into the dry ingredients till I have a bread crumb texture

Add egg to the mixed ingredients then mix (if using liquid milk now is the time to add in bits and mix)

Mix the ingredients together to form a batter like this (add water if needed)

Allow to rest for 45 minutes then put on a work table (cleaned),dust the table with flour to make rolling out easy, work with the quantity that is easy to roll out for you. After rolling out use a cutter or knife to cut it into desired shapes

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It's time to fry
Fry in batches and do not over crowd the pan to avoid them sticking together.

When the chin chin is golden brown it is ready for packing, pack and put on a Paper towel to absorb excess oils, allow to cool before storing Away in an airtight container.
And there we have it, our crunchy chin chin

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thanks for reading, hope it was useful? Would be in the comment section☺️