Chin Chin

Instructions

1. In a wide bowl, whisk together 150 g of plain flour, 30 g of caster sugar, 0.5 tsp of baking powder, 0.25 tsp of grated nutmeg and 1 pinch of salt so the sugar and spice are evenly dispersed.
2. Add 15 g of softened butter and rub it into the flour with your fingertips for about 2 minutes, until the mixture looks like fine breadcrumbs with no lumps of fat remaining.
3. Beat 1 small egg with 50 ml of whole milk and pour it into the bowl a little at a time, mixing with a fork until the dough just comes together. It should be stiff and slightly dry, not soft like bread dough, hold back the last drops of liquid if it starts to feel sticky.
4. Turn out onto a lightly floured surface and knead firmly for 5 minutes until completely smooth and elastic. Cover with a cloth or cling film and rest for 15 minutes so the dough rolls out without springing back.