Difficulty

2 out of 5

TO PREPARE THE CHURROS:

1. Preheat oven to 200°C/ 180° C fan, then line two baking trays.
2. In a saucepan, add the butter, salt, water and brown sugar. Place over a low heat until melted. Allow to simmer for 1 minute before tipping in the flour. Quickly stir this into the mixture until it is all combined and there are no lumps of flour present.
3. Stir the dough around the pan for a further minute over the lowest heat, making sure that the dough doesn’t stick to the pan. Set aside to allow to cool slightly.
4. In a small bowl, add the eggs and Borwick’s flavouring, then whisk together. Add a bit of egg mixture at a time to the dough, stirring until all the egg is incorporated and the mixture is smoother.
5. Transfer the mixture into a piping bag with a star nozzle preferably. Then pipe the mixture into long churros length lines. Try to leave 2 inches space between each one to allow for expansion.
6. Bake in the oven for 20-25 minutes or until golden brown, then turn the oven OFF and allow to dry a little for 15 minutes.
7. Mix together the cinnamon and sugar on a small plate. Once the churros have been removed from the oven, immediately roll in this mixture and set aside.
8. Enjoy like this or dip in a chocolate sauce listed below.

TO PREPARE THE HOT CHOCOLATE SAUCE:

1. In a large saucepan, heat the milk to a simmer. Then add the chocolate and Borwick’s Vanilla Flavouring, whisking to incorporate whilst being heated.
2. In a small bowl, add the corn flour and mix with a little water to make a slurry. Add this to the chocolate mixture and stir!
3. Cook over a low- medium heat until the consistency is very thick. Serve with your churros and enjoy J