Ingredients

Ingredients - churros:
75g Flora Buttery, melted
3ml Vanilla extract
375g Plain flour
10g Baking powder
Pinch Salt
Ingredients - sauce:
300g Dark chocolate, Callebaut
150ml Double cream
150ml Whole milk
50ml Golden syrup
3ml Vanilla extract
Ingredients - cinnamon sugar
150g Caster sugar
15g Cinnamon

Method

1. In a pan, boil 525ml of water. Once boiling, carefully pour into a large jug, add the Flora Buttery and vanilla extract.
2. Sift the flour, baking powder and salt into a large bowl. Make a well in the centre and pour the contents of the jug into the well. Beat together until free from lumps and a dough consistency is formed. Cover and allow to rest for approximately 15 minutes.
3. Meanwhile, to make the sauce, place all the sauce ingredients into a suitable pan and gently melt over a low heat. Stir continuously until the mixture forms a smooth, shiny sauce and keep warm.
4. In a separate dish, mix the cinnamon and caster sugar together.
5. Fit a star nozzle to a piping bag and fill with the dough mixture.
6. In a deep fryer, pipe 2 or 3 strips of the dough directly into the hot oil, snipping with scissors. Fry for approximately 5 minutes until golden brown and crisp. Remove with a slotted spoon and allow to drain.
7. Coat each dough strip with the cinnamon sugar.
8. To serve, place onto a plate along with the warm chocolate sauce

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