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Martha Collison's heart-shaped churros with hot chocolate dip
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FOR THE CHURROS
125g plain flour
¼ tsp baking powder
Pinch sea salt
1 tbsp olive oil
50g caster sugar
1 tsp ground cinnamon
1 litre vegetable oil, for frying
FOR THE SAUCE
125g dark chocolate, chopped
170ml tub double cream
½ tbsp golden syrup
1 Sieve the flour, baking powder and salt together in a large bowl,
then make a well in the centre.
2. Mix the oil and 225ml boiling water in a jug then pour into the well. Whisk, gradually incorporating the flour until there are no lumps remaining. Leave the batter to rest for 10-15 minutes. In a separate bowl, mix the sugar and cinnamon together.
3. Fit a piping bag with a closed star nozzle and line a baking tray with baking parchment. Fill the piping bag with batter and pipe 6-8 heart shapes. Place into the freezer to chill for 15 minutes while you heat the oil.
4. Pour the oil into a large saucepan and heat on medium until it sizzles when you drop in a small piece of bread. Take the churros out of the freezer and carefully drop them into the hot oil, two or three at a time. They might sink to the bottom, but they will rise as they cook. Fry for 2-3 minutes, turning occasionally to get an even, golden-brown colour on both sides.
5. Remove the churros from the oil and pat dry with kitchen paper, then toss in the sugar and cinnamon.
6. To make the sauce, place the chocolate, double cream and golden syrup into a small saucepan. Heat gently, stirring all the time, until all the chocolate has melted and the sauce is smooth. Serve the warm churros with the hot chocolate dip.
Typical values per serving:
per churros (making 8)
This recipe was first published in February 2016.