Nigerian Chin chin

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

Measure and mix wet ingredients together except butter.

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

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.

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

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.

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

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

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.