For the dough
  • 50g melted butter
  • ½ tsp vanilla extract
  • 250g plain flour
  • 1 tsp baking powder
  • 1 litre sunflower oil
  • 1 tsp PureChimp matcha 
For the sauce
  • 200g dark chocolate
  • 100ml double cream
  • 100ml whole milk
  • 3 tbsp honey
  • ¼ of a dried chilli
  • ½ tsp vanilla extract
For the sugar
  • 100g caster sugar
  • 2 tsp cinnamon


1.Measure 350ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a large mixing bowl with a pinch of salt. Make a well in the centre, then pour in the contents of the jug and quickly beat into the flour with a wooden spoon until. Rest for 15 mins while you make the sauce.

2.Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.

3.Fill a large deep saucepan with oil and heat. Test a small amount of dough in the pan to see if oil is hot enough (the mix should bubble). Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.

4.Fit a star nozzle to a piping bag, 1.5-2cm wide is a good size. Fill with the dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray.

5.Once you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.

Shop for Matcha Tea


Be the first to comment

All comments are moderated before being published