Monday, 22 August 2011


It seems lately after taking in a Lemon Drizzle cake to work I keep getting requests for more goodies. I wanted something relatively quick to make, but something they may not have tried before. So I came up with a veganised recipe for those lovely cinnamon sugar coated Churros I used to eat as a child on holidays to the states.

They traditionally come in star shaped sticks - this can be achieved by using a LARGE star shaped nozzle on a piping bag. The dough is a little tough to press through so it's advisable to use a fabric piping bag as disposable ones will mostly likely burst. If you don't own one of these, don't worry you can just roll the dough with your hands into short sticks.

For the Churros:

1 cup plain flour

1 tbsp cornstarch

1/2 tsp salt

1/2 tsp baking soda

1 1/4 cups of boiling water

1 heaped tbsp brown sugar

1 tsp vegan margarine (Pure Sunflower works well)

For the sugar mixture:

1/4 cup sugar

1tsp cinnamon
You will also need sunflower oil and a heavy bottomed pan to cook

Mix the dry ingredients together in a bowl, and place the water and sugar in a saucepan and bring to the boil. Once the sugar has dissolved add the marg and melt. Slowly add the dry ingredients to the wet and mix well until a dough is formed. Leave this to cool for around 15 minutes and heat up the oil ready for cooking.
Prepare some kitchen roll for draining the oil from your cooked Churros and prep the sugar mixture in a bowl.
Using your piping bag create sticks around 4-5 inches long and fry them in small batches of 2 or 3. Drain on the kitchen paper then roll in the sugar mixture.
Serve warm, great by themselves or can be dipped into chocolate sauce.

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