Imperial: 1 lb. self rising flour or flour sifted with 4 tsp. baking powder
4 oz. caster sugar
1/2 tsp. grated nutmeg
3 eggs
Knob of butter
Oil to fry Metric: 450 g. self rising flour or flour sifted with 4 tsp. baking powder
100 g. caster sugar
1/2 tsp. grated nutmeg
3 eggs
Knob of butter
Oil to fry American: 4 c. self rising flour or flour sifted with 4 tsp. baking powder
1/2 c. caster sugar
1/2 tsp. grated nutmeg
3 eggs
Knob of butter
Oil to fry Sift the flour and rub in enough butter to soften the pastry. Whisk (beat) the eggs and sugar together, and beat in the nutmeg. Fold in the flour and knead into a smooth but stiff dough. Turn the dough into a floured board, and roll out thinly. Divide into three or four portions for easier handling. Roll out each portion thinly, cut into ribbons about 1 inch; 2.5 centimeters wide, and further cut the ribbons diagonally into pieces. Pierce the center of each piece, lift up the piece and pull one end of it through the center to make it look like a bow. Place the pastry bows on a floured tray. Continue the process until the pastry is used up. Heat some groundnut oil in a frying pan and fry the chin chin in small batches on a low heat until golden brown on both sides. Allow chin chin to cool then serve cold or store in a biscuit tin. | 
