In large bowl, sift the flour then add in sugar, baking powder, nutmeg and salt. Whisk together till well combined
Add butter to the dry ingredients and mix with your fingers until just combined.
In a separate jug, whisk the egg then add in the milk
Add the wet ingredients to the dry and mix until you form a dough (CAREFUL NOT TO OVER KNEAD)
Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Allow it to rest for about 15-30 minutes for the gluten to relax
. After resting, you can now roll it out on a clean surface to about 2 cm thick then using a pizza cutter or a sharp knife, cut into small squares or rectangles or any other desired size and/or shape
In a large cooking pot/ sufuria, add in enough oil for deep frying the chinchins. Heat till when you insert a wooden spoon, bubbles form around it
Deep your chinchins to fry and avoid crowding the pot. Remember to lower the heat as they cook as well as keep turning them to allow then cook evenly till golden brown.
Using a slotted spoon, remove from heat and place on a bowl lined with some paper towel
Repeat till all your chinchins are cooked.