Chinchin is a very popular delicious snack and one of the easiest-to-make snacks in Nigeria. I do not know of its origin, nor why it has a repetitive name such as “Chin-Chin)

I have come to find that some of the easiest things to make are also the easiest to make a mess of.
Many people have been struck by the “curse” of hard chinchin, even after following a recipe to the letter. It’s easy to blame the recipe, and the ingredients, tweak it without much difference.
This pictorial post should guide you on how to make soft but crunchy chinchin.

Let’s start with a basic  recipe first

Basic Chinchin Recipe

• 5 cups flour
• 150g Margarine (you can add more if you want really soft chinchin)
• 100g – 150g Sugar
• 1/4 tsp Cinnamon or grated nutmeg
• 1/4 tsp baking powder
• 1 egg
• 1 cup milk (you may mix powdered milk with water)

Chinchin can be flavoured with a very wide range of flavours. You can use natural and artificial flavours and spices to create a nice unique taste. Cayenne pepper, ginger, cloves, vanilla, strawberry lemon, coconut…. the possibilities are endless

Procedure

In a bowl combine all dry ingredients

Next, lightly work the margarine into the flour with your fingers till it looks like breadcrumbs

Make a well in the centre and add wet ingredients. Mix all together till it all binds the mixture must not be sticky. This is where you apply the Golden Rule!

GOLDEN RULE.
DO NOT KNEAD (OR OVERWORK ) YOUR FLOUR !!!

Most of the flour available in Nigerian markets have a high gluten level and when you knead you activate the gluten and this would make your chinchin turn out hard instead of soft and crunchy.

*Quick note about gluten
Gluten is responsible for the elasticity of dough, which is perceived as chewiness. The difference between bread, quickbread (muffins/scones), and cake is largely due to the difference in gluten formation, with cake having the lowest amount and bread having the highest

Quick Tip 
If you live outside Nigeria where the flour is sold in labelled packs, I'd recommend Cake Flour for your chinchin,  if you don't have cake flour, use your All Purpose Flour but do not overwork it. Stay away from Bread Flour if you want to make chinchin.

Make it into a ball and let your chinchin rest on a countertop or fridge for at least 30 mins before you cut.

Divide into small balls

There are some chinchin cutting machines available in the market, alternatively use pasta cutters to make interesting shapes. In the absence of that, on a flour-dusted board roll out the dough, and using a cookie or pizza cutter, cut into your preferred lengths or shapes.

Continuously dust the board so the dough doesn’t stick to it.

Deep fry in moderately hot vegetable oil on even medium heat until golden brown

Allow to cool before serving, storing or eating. Chinchin can be stored in an airtight container in a cool dry place for months

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