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Kudos to Spain for taking some very simple ingredients and turning them into one of the most delicious, iconic desserts the world ever knew! And Kudos to Simon for showing us how to make them at home.

You will need

Serves 8

  • 1 cup of flour
  • 1 teaspoon baking powder
  • Pinch salt
  • 1 tablespoon grapeseed oil
  • 1 cup boiling water
  • Vegetable oil for frying

Cinnamon coating:

  • 1/4 cup caster sugar
  • 2 tablespoons cinnamon sugar

For the white choc chip chocolate sauce:

  • 100g vegan 85% dark chocolate
  • 200ml oat milk
  • Pinch salt
  • 50g vegan white chocolate, diced (for topping)

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15 mins to prep

10 mins to cook

  1. Step 1

    Mix the flour, baking powder, salt, grapeseed oil and water until a thick but runny batter forms. Lay cling film over the top to stop it from drying out.

  2. Step 2

    Place the frying oil in a pot and bring it to 170°C.

  3. Step 3

    In the meantime, prepare your toppings — Mix together the cinnamon and sugar on a plate and set aside.

  4. Step 4

    Add the dark chocolate with a dash of milk to a heat-proof bowl (glass is great) and set it over a small pot with boiling water (particularly if you’re using a metal bowl, keep the bowl from actually touching the boiling water as it might burn the chocolate!). Let the chocolate melt, stirring it to combine with the milk. Add a pinch of salt, and then slowly add more milk until it’s all used. Turn off the heat while you finish preparing the churros.

  5. Step 5

    Scoop the churros mixture up and lay it on a baking paper and roll it into a thin snake form, and position it into a spiral shape. Lay it into the hot oil cooking (you can put the whole baking paper in the oil, and then carefully slide it out from under the dough) and use a spatula or spoon to gently nudge the dough into the shape you want. Fry until golden brown and floating to the top of the oil. Repeat until all your dough is used up!

  6. Step 6

    Place the cooked churros on a cooling rack, dust with cinnamon sugar, drizzle with the chocolate sauce and top with pieces of white chocolate.

Recipe: Simon Toohey

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