ChinChin(African cookies) (LazyChef Christmas)
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 3cups of all purpose flour
  • ⅔rds stick of butter(5.33 tbsp. 75.6g. 0.08kg)
  • ½ cup of sugar
  • ½ tsp baking powder(you could use 1tsp of baking powder for a more softer chinchin)
  • 1 egg
  • ½-1 cup of cold evaporated milk or cold water
  • ½ tsp salt(leave out the salt if you use a butter with salt)
  • ¼ tsp grated nutmeg
  • the zest of a lemon(optional)
  • oil for frying
  1. Using a whisk, mix all the dry ingredients in a bowl; add the butter and mix with your hands until the mixture looks crumbly. Make a well in the flour mixture, beat and add the egg; then the milk. knead gently until you have a slightly, but medium soft, but stretchy, smooth dough. (if the dough is sticky, add a little flour and if too hard, add a little milk). Wrap the dough in a cling wrap and place in the fridge for up to an hour(this helps with the crisping) (I left mine for up to four days as I was a little busy and tired).
  2. On a lightly floured surface, roll out the dough until almost very thin and cut into any shape you want. Basically, you could use a knife, pastry cutter wheel or pizza cutter to cut the dough into long thin strips; then cut across each strip to make little squares. Alternatively, you could use a cookie cutter or pinch the dough with your fingers and roll into tiny balls.
  3. Heat the oil to 350 degrees and fry the chinchin in batches; making sure you stir constantly(using a slotted spoon) until golden brown. drain onto a paper towel and let it cool. Store in a container with a tight lid and in a cool dry place. Enjoy :)
Recipe by Nigerian Lazy Chef at