Place the flour, Sugar, salt and butter/margarine in a medium sized bowl and work into it thoroughly with your fingers till it looks like bread crumbs

Make a well in the middle of the dry ingredients and pour in the whisked eggs. Work into it with your fingers.

Gently pour in the milk mixed with the essence and further work into it to bring it all together thereby forming a pliable dough. Knead the dough till it has an elastic feel

Cut the dough into any shape you want (I cut mine into squares) with a pizza cutter or knife and place the cut outs into a bowl.

You can fold the unused cutouts back into the unused dough, Knead and repeat the process till the whole dough is used up.

Fry the Chin Chin dough in Batches making sure you don’t crowd the pan 

The chin chin is done Once it turns  golden or light brown. Transfer onto a paper towel and leave to cool at room temperature.
  
Now you can serve or store it in an airtight container. 

Flour a clean board (Including the rolling pin) and pluck a chunk of the dough. Place the dough on the board and roll out
  

Place the pan with oil on the burner to heat up the oil. Test if it’s hot enough by dropping one square dough into the oil. If it sizzles, you are good to go.

Kitchen Notes

• An easier way to incorporate the sugar into the flour mixture is to dissolve the sugar in liquid milk first.
• To enhance the Chin Chin flavour, you can add flavor enhancers such as Nutmeg, Mixed Spices, Cinnamon, Flavor Essence i.e Vanilla, Coconut essence e.t.c

Make sure you stir Chinchin while frying to avoid sticking together