Chin Chin

5.00 (3)
⏱ 90 mins 🍽 50-200 cookies, 10-15 serving(s) 🏷 Nigerian

This is a perfected recipe for Nigerian chin chin, a classic fried cookie. The process involves creating a spiced dough, chilling it, then shaping and deep-frying the pieces until golden. The method includes helpful tips for achieving the correct dough consistency and managing the oil temperature for perfect results every time. It yields a large batch suitable for celebrations.

Chin Chin

Ingredients

  • 5 cups all-purpose flour
  • 3 large eggs
  • 9 tablespoons of i cant believe its not butter (the best)
  • 1/4 cup water
  • 1 tablespoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon nutmeg
  • 1 1/3 cups sugar
  • 1/2 gallon canola oil (for frying, the best)

Method

  1. Warm the oil for 20 minutes. Just before frying, reduce the heat for 5 minutes to prevent burning.
  2. Combine the dry components. Sift the flour, baking powder, salt, and nutmeg into a big bowl. Stir the sugar into the flour mixture thoroughly.
  3. Incorporate the butter into the flour, mixing until it is fully combined.
  4. Whisk the eggs with the water in another bowl. Pour this into the flour mixture and knead for 1 minute to form a smooth dough ball. If the dough feels sticky, add a little of the reserved flour mixture rather than plain flour.
  5. Refrigerate the dough for 30 minutes. Divide the chilled dough into four equal pieces, keeping unused portions covered in the fridge.
  6. Shape one piece of dough into a rectangle on a lightly floured board with a floured rolling pin. For a traditional shape, roll to 1/4 inch thick, cut into 2-inch wide strips, then cut diamonds. Make a small hole in each diamond, pull one tip through it, and stretch gently. Alternatively, for squares, roll the dough to 1/6 inch thick, cut into 1/2 inch wide strips, then cut into small squares. Avoid excess flour on the pieces.
  7. To fry, ensure the preheated oil has been reduced for 5 minutes. Add a batch of chin chin. it should take 3 to 4 minutes to turn golden. If it browns instantly, the oil is too hot. Let it cool for 3 minutes before trying again. If it does not brown after 1 minute, increase the heat. Adjust the heat between batches, letting it cool for 3 minutes before adding the next. Use a pan with oil at least 1 1/2 inches deep for deep frying.

Nutrition (per serving)

Sodium830000 mg

Recipe details

CategoryNigerian
AuthorEmmanuel1234