In a large bowl mix all the dry ingredients together

Work your butter or margarine into the flour till it is well combined

In a separate small bowl, Whisk your egg till it is frothy, add your vanilla and coconut milk

In the bowl with the dry ingredients, make a well in the centre and slowly add your egg mix, combining the flour with the mix as you add it

Mix the entire dough till its no longer sticky and everything is combined then cover the dough in a plastic wrap and place in the fridge for 30-45 minutes

Sprinkle some flour on the surface you would use to roll out the chin chin dough

Cut a small chunk of the dough and with a rolling pin, roll out the chin chin dough

If you want larger chin chin chunks, do not roll it out so thin, If you want regular sized chin chin, roll it out so its relatively thin but not all the way

With a knife, cut the chin chin to your desired shape and set aside

In a pan of hot oil for deep frying, place your chin chin dough and allow to fry till its golden brown

Place in a paper towel to allow the excess oil to be absorbed and for it to cool down

If using an oven, pre-heat the oven to 370 F and place the chin chin dough on a lined foil container and bake for about 30-35 minutes or until browned

If you want it sweeter, sprinkle some powdered sugar on the top or add more sugar to the initial recipe

s: This is more of an in between recipe, its not completely soft

If you want it extra soft, you can use 2cups of flour