Step 1
Mix 300ml boiling water with the melted Trex and vanilla extract in a jug.

Step 2
Sieve the baking powder and flour in to a mixing bowl with a pinch of salt, making a well in the centre. Slowly add the content of the jug to the mixture, beating with a wooden spoon until it is smooth.

Step 3
To make the sauce, add the chocolate, double cream, milk, golden syrup and vanilla extract to a pan on a low heat, stirring until it has melted to create a smooth mixture. Keep warm on a low heat.

Step 4
Fill a piping bag (roughly 2cm wide nozzle) with the rested dough. Take a baking tray and cover with kitchen paper, sprinkling the sugar and cinnamon over it.

Step 5
Add oil to a saucepan until 1/3 full and heat gently, paying attention to avoid the oil spitting. Pipe 2-3 strips in to the pan each time, frying until golden brown in colour. Use a slotted spoon to remove the golden brown churros, placing them on the kitchen paper. Continue with the remaining churros.

Step 6
Serve with the chocolate sauce.

Churros

Churros

Bringing a Spanish sugary flair to your simple doughnut mix - ideal party food.

12

Serves: 12

60
MINS

Bake Time: 60 mins

SUITABLE FOR KIDS TO BAKE

INGREDIENTS

40g2 oz Trex
300ml10 Fl oz Boiling water
1⁄2 tsp1/2 tsp Vanilla extract
250g10 oz Plain flour
1 tsp1 tsp Baking powder
Sunflower or rapeseed oil

The sauce

200g8 oz Cooking chocolate
100ml3 Fl oz Double cream
100ml3 Fl oz Whole milk
3 tbsp3 tbsp Golden syrup
1⁄2 tsp1/2 tsp Vanilla extract

Cinnamon Sugar

100g4 oz Caster sugar
2 tsp2 tsp Cinnamon

METHOD

Step 1
Mix 300ml boiling water with the melted Trex and vanilla extract in a jug.

Step 2
Sieve the baking powder and flour in to a mixing bowl with a pinch of salt, making a well in the centre. Slowly add the content of the jug to the mixture, beating with a wooden spoon until it is smooth.

Step 3
To make the sauce, add the chocolate, double cream, milk, golden syrup and vanilla extract to a pan on a low heat, stirring until it has melted to create a smooth mixture. Keep warm on a low heat.

Step 4
Fill a piping bag (roughly 2cm wide nozzle) with the rested dough. Take a baking tray and cover with kitchen paper, sprinkling the sugar and cinnamon over it.

Step 5
Add oil to a saucepan until 1/3 full and heat gently, paying attention to avoid the oil spitting. Pipe 2-3 strips in to the pan each time, frying until golden brown in colour. Use a slotted spoon to remove the golden brown churros, placing them on the kitchen paper. Continue with the remaining churros.

Step 6
Serve with the chocolate sauce.

BAKE MODE