A savory twist using dried chili flakes and a hint of ginger for a spicy kick.
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In a large mixing bowl, whisk together the flour, sugar, chili flakes, ground ginger, baking powder, and salt.
Cut the chilled butter into small cubes and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.
In a separate small bowl, beat the egg and milk together, then slowly pour into the dry ingredients.
Knead the mixture gently until a smooth, stiff dough forms; do not overwork the dough or it will become too tough.
Divide the dough into four parts and roll each out on a lightly floured surface to about 1/4 inch thickness.
Use a pizza cutter or knife to cut the dough into small 1-inch squares or strips.
Heat the vegetable oil in a deep pan to 350°F (175°C) and fry the dough pieces in batches until golden brown.
Remove with a slotted spoon and drain on paper towels, allowing them to cool completely to achieve maximum crunch.
