In a bowl, add flour, sugar, baking powder, nutmeg, salt and mix properly

Add the butter and mix. Then add the beaten eggs and slowly add the milk to form a soft dough. Leave to rest for 10- 15 mins

Divide ur dough into 3 - 4 places for easy rolling. On a floured flat surface, rolled ur dough to ur desired thickness, dust flour in between the dough(this will enable it not to stick together)and cut also into ur desired shapes and sizes.

Fry in a hot oil on a medium heat until brown.. chinchin always darken more when removed for heat, therefore,remove chinchin from oil before it get very brown.

Allow it to cool and pour into an airtight container.this can last for weeks. this chinchin is neither soft nor hard.. just in between. If u want a hard chinchin, remove the baking powder and egg.