Using a mixer or by hand mix the dry ingredients; flour, baking powder, salt, sugar, nutmeg and lime zest
Add the butter to the flour and mix well until the butter is well incorporated with the flour.
Add milk and egg into the mixture. Keep mixing until you have formed a sticky dough ball
Dump the dough ball onto a floured surface and knead, incorporating more flour into the dough as needed, until the dough is smooth, elastic, and even in color and no longer sticky. Chin-chin can be cut into many shapes and sizes
Divide dough in half .On a floured board roll each half about 1/6 inches thick. Just like linguine or fettuccine. You can make it easy by using a pasta machine if you have one available. Make shapes as desired.
Add oil (about 3 inches deep) to a heated skillet/sauce pan or my all time favorite Dutch oven that is over medium heat and bring it to 375 degrees .
Fry in hot oil until golden .Remove from oil, drain, and serve. You can store this in an air tight container for up to a month.
For this recipe , I used a standard measuring cup( leveled ). I also used standard measuring spoons.
If you like your chin soft then add more butter – 1 or 2 Tablespoons more . Be careful not to use too much butter . If not your chin chin is going to crumble.
A pasta machine helps in rolling out the dough and shaping it. check it out here