Churros

Ingredients:

(for the churros)

(for the dip)

(for the sugar coating)

Method:

Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract.
Sift the flour and baking powder into a big mixing bowl with a big pinch of salt.
Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free.
Rest for 10-15 mins.
Pop the churros mix into a piping bag with a star nozzle. (the churros will expand while cooking so use a slightly smaller nozzle)
Heat up some oil in a saucepan, about 2-3 inches deep. Add a little bit of churros mix to the pan when you think it is hot enough, this should brown off in 45 seconds to a minute.
While the oil is heating, cover a plate with kitchen paper and mix the caster sugar and cinnamon together in another little bowl.
Once the oil is hot enough start adding your churros.
Pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors.
Fry until golden brown and crisp.
Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray.
Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go.
When you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.