A softer, more biscuit-like texture achieved by increasing the butter and milk powder ratio.
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In a large mixing bowl, whisk together the flour, sugar, milk powder, baking powder, and nutmeg until well combined.
Add the softened butter to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
In a separate small bowl, beat the egg with the liquid milk and vanilla extract.
Gradually pour the wet ingredients into the flour mixture and knead gently until a smooth, non-sticky dough forms.
Cover the dough and let it rest for 15 to 20 minutes to allow the gluten to relax for a softer bite.
Roll the dough out on a lightly floured surface to about 1/4 inch thickness and cut into small bite-sized squares or strips.
Heat the vegetable oil in a deep pan to 350°F (175°C) and fry the dough pieces in small batches.
Stir continuously while frying until they are golden brown, then drain on paper towels and let cool completely.
