Churros with a chocolate dip

 This week's recipe is churros with a chocolate dip.  This is a simple yet delicious recipe, which produces fluffy and light churros. It makes around 20 medium sized churros for less than £5 excluding cupboard essentials. A vegan option can be found at the bottom the page. 

For this recipe you will need :   

For the churros :

• 50g of butter (melted) (40p)
• 1 tsp vanilla extract 
• 250g plain flour  (60p) 
• 1 tsp baking powder 
• 1l of sunflower oil (£1.10) 

For the chocolate sauce : 

• 200g of chocolate (dark or milk depending on preference) (£2)
• 100ml of double cream  (70p)
• 100 ml whole milk 
• 3 tsp of maple syrup 
• 1 tsp of vanilla extract 

For the cinnamon sugar :

•  100g caster sugar
• 3 tsp of cinnamon 

Directions : 

 

Step 1 : Boil 300ml of hot water and mix in with melted butter and vanilla essence 

Step 2 : Sift the flour with the baking powder with a pinch of salt,  and form a well in the centre. 

Step 3 : Pour the water and butter mixture into the well and beat the mixture quickly with a wooden spoon until it is lump free. Leave to rest for 15 minutes. 

Step 4 :  Fill a large deep saucepan with oil. 

Step 5 : Fit a star nozzle to a piping bag and fill it with the rested dough. 

Step 6 : Once the oil is hot enough, pipe a few dough strips directly into the pan. ( Snip off each strip with a pair of scissor). 

Step 7 : Fry the churros until golden brown, and place on kitchen roll to dry. 

Step 8 : Sprinkle the cooked churros with cinnamon and sugar. 

For the sauce :

Place all the ingredients into a pan and gently melt together whilst stirring until a smooth shiny sauce is formed. 

Enjoy!

For a vegan option : replace the butter with 2 Tbsp of vegetable oil.

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