…Yes, its Baked Coconut Chin chin cut out into fun shapes and i love it and i am sure you would too! Who knew we’ll be baking chin chin and throwing all sorts of ingredients into it? Now let us sit down and ponder…. Where were we some 15 to 20 years ago in this whole chin chin + Nigerian cooking business? Don’t you just love the ways its all evolving? Give me a moment to sit and take it all in while devouring some mangoes; skin and all…. 🙂
…Ah yes, mangoes! Its everywhere! I am thoroughly enjoying the ripe and tropical fragrance of mangoes all over the house just by having a few fruits in a bowl on the table! Aren’t you loving mango season? Please don’t “OD” on sherry mangoes please! Loooool! 🙂
These baked coconut chin chin which i had fun cutting out into fun shapes with my daughter is the only coconut chin chin recipe you’ll ever need, at least for now 🙂 . Lets just bake it again and again!The recipe involves pretty much the same method of preparation for fried chin chin but we cut back on the flour because we need to make room for the dessicated coconut which comes in after all other ingredients have been thoroughly combined. We also increase the butter just a little so your baked chin chin isn’t too dry as you have no extra fat introduced into the chin chin as you would have in fried chin chin.
Also, rolling out is quite key as the flatter you roll out, the crunchier your chin chin. You want to do about 1/8 of an inch or less which should be just right to give you crunchy chin chin. If you are in team soft chin chin, you can roll it out thicker. You can then cut them into 1 Cm squares or cut them out with mini cutters.You bake at a 160ºC (325ºF) on a baking sheet lined with grease proof or parchment paper in the middle of the oven for about 15 -20 minutes. They brown quickly so you definitely want to keep close watch right after the 5 minutes mark. My oven seemed hotter on one side so the bottom of the chin chin on that side browned quickly so i moved the tray around and also stirred them around.
- 225 grams Flour
- 75 grams Salted Butter or Margarine
- 90 grams Granulated Sugar
- 25 grams Powdered Milk
- ¼ teaspoon salt
- 1 teaspoon Freshly Grated Nutmeg
- ¼ teaspoon Baking Powder
- 1 Small Egg, Whisked
- 5 tablespoons Cold Water
- 120 grams Dessicated Coconut
- Place flour in a large bowl and using your fingertips, mix butter into flour until mixture resembles breadcrumbs. Add sugar, powdered milk, salt, nutmeg and baking powder. Stir until thoroughly mixed. Make a well in the center of flour mix then add eggs and cold water. Gently mix flour into the liquid until thoroughly combined. You should have a soft dough. Sprinkle dessicated coconut and gently knead coconut into dough.
- Divide dough into 3 equal rounds and refrigerate for a few minutes. Roll each round out on a well floured surface using a rolling pin or pastry roller, one at a time, to about ⅛ of an inch thick or flatter and then cut into 1 cm squares or using mini cutters, cut out into fun shapes. Place pastry cut outs on baking sheets lined with grease proof or parchment paper and refrigerate for about 20 minutes. Meanwhile, preheat oven to 160ºC (325ºF)
- Bake in the middle of the oven for 15 - 20 minutes or until crisp and slightly browned while keeping close watch after 5 minutes. Stir the around from time to time. Once baked, place on wire racks to cool and store in an airtight container.