Chin Chin

Method

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.