Family favourite churros

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  • 50g caster sugar
  • 2 teaspoons cinnamon powder
  • 125g plain flour
  • 1 teaspoon baking powder
  • 250 ml boiled water
  • 15 ml olive oil
  • canola oil
  • Chocolate sauce
  • 100g good quality dark chocolate
  • 25g good quality milk chocolate
  • 15ml golden syrup
  • 150ml double cream

An easy dessert that is fun to make. Choose your favourite dipping sauce, we love chocolate and strawberry or simply enjoy with sugar and cinnamon.


For the chocolate dipping: Melt all the chocolate sauce ingredients in a heavy-based saucepan, really gently, and once the chocolate starts to melt, stir everything together, take off the heat and leave in a warm place.

For the sugar coating: Mix the sugar and cinnamon powder in a wide, shallow dish (this is for shaking the cooked churros about in) to coat churros later.

For making the churros:

Combine flour and baking powder, mix well

Add in the oil, and freshly boiled water, mix until you have a sticky dough, let it rest for 10 minutes

In the meantime, heat the oil in a small saucepan (the oil should be around one-third of the way up the sides of the pan). The temperature should be around 170°C.

Load up a pipping bag with a large star-shaped nozzle and fill with the churros dough.

Squeeze short lengths of dough about 5-6 cm into the hot oil, and snip off the churros with a pair of scissors.

Cook the churros in batches about 3-4 at a time, until they are golden, dry them in paper towel.

Just before serving, toss all churros in the sugar and cinnamon mixture and shake them well.

Serve with dipping sauce.

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