Churros with Chocolate Sauce
Ingredients:
Churros:
2 cups Gluten free Plain Flour
2 tsp Baking Powder
2 tbs Oil
Lrg pinch of Salt
2 cups BOILING Water (you may need up to another 1/2 cup depending on the flour)
1/4 cup Caster Sugar
1-2 tsp Cinnamon.
Oil for frying
Chocolate sauce:
100g Lindt 70% Dark Chocolate
100ml LOCO Thickened Creamy
Method:
- Place all of the dry ingredients in a bowl and give it a mix.
- Add the oil and the BOILING water.
- Mix the dough quickly, but try not to overmix it.
- Once it is all mixed, transfer the dough into a piping bag with a fairly wide star tip.
- Set piping bag aside.
- Place the oil into your frypan and heat it up ready to fry your Churros.
- As soon as your oil is hot enough, start to pipe 5-6cm lengths into the oil, using scissors to cut the dough.
- Try not to overcrowd the fry pan or they will stick together. Give the oil a gentle swirl to keep them separated.
- Fry for approximately 5 minutes, or until floating and golden brown.
- Remove from the oil and place on paper towel to drain.
- Roll them in the Cinnamon Sugar ready for serving.
Chocolate Sauce:
- Place the Chocolate and the Cream into a Microwave safe bowl
- Heat in 30 second bursts until the mixture is melted and comes together into a smooth sauce.
Serve warm!
Notes:
- You can use a stand mixer or a held mixer to mix this dough.
- The boiling water is what makes the mixture sticky and will help give the churros a crisp outside and fluffy inside - so it needs to be boiling.
- Piping and cutting may be a 2 person job due to splashing boiling oil. Please take care!!!
- These can be made using regular (non-GF) plain flour, regular (dairy) cream and any kind of chocolate you like.
- These can be reheated! You can use the oven or the microwave to get these hot again. I would suggest the microwave for the gluten free churros but the oven if you are making the non-GF version.
This will make roughly 20 delicious churros (depending how big you make them)