Chin chin

Step 1: Mix 1 ⅛ lb plain flour, 4 oz caster sugar, 1 tsp baking powder, 1 tsp freshly grated nutmeg and ¼ tsp salt in a large bowl. Rub in 3 ½ oz cold butter with your fingertips until it looks like fine breadcrumbs.

Step 2: Beat 1 egg with ¾ cup evaporated milk and pour in most of it. Mix to a firm, smooth dough that is not sticky, adding the rest of the milk only if dry crumbs remain.

Step 3: Knead lightly for 1 minute, then rest it under a cloth for 10 minutes so it rolls without shrinking.

Step 4: Roll the dough out on a floured surface to 5 mm thick. Cut into 1 cm strips, then across into small cubes or diamonds. Toss them in a little flour so they don't stick together.

Step 5: Heat 1 litre vegetable oil in a deep pan over a medium heat to 350°F. Fry a handful at a time, stirring so they colour evenly, until golden brown and they sound hollow when stirred.

Step 6: Lift onto a tray lined with kitchen paper. A common mistake is pulling them out pale: they need to be properly golden to crisp up as they cool.

Step 7: Leave to cool completely, then store in an airtight jar for up to 3 weeks.