CHURRO COOKIES

A delicious blend of churros and cookies, with a soft, chewy texture and cinnamon-sugar flavor, dipped in milk chocolate.

INGREDIENTS

For coating

1/2 cup powdered sugar

3/4 tsp ground cinnamon

For the batter

1/4 cup unsalted butter

1 Tbsp granulated sugar

1/4 tsp salt

1 cup water

1 cup maida/ all-purpose flour

1 egg

1/2 tsp vanilla extract

For Chocolate sauce

1/2 cup milk chocolate, chopped

1/4 cup heavy cream

INSTRUCTIONS

For the coating whisk together sugar and cinnamon and set aside.

In a saucepan, add water, butter, sugar and salt and bring to a boil. Add flour on low flame and stir constantly until mixture comes together. Let the mixture cool for 5 minutes.

Move the mixture to a mixing bowl and add vanilla and egg to flour mixture then blend immediately with a hand held mixer until mixture comes together and is smooth.

Transfer the mixture to a piping bag fitted with a rounded star tip. Heat vegetable oil in a large pan.

Carefully pipe the mixture onto a baking sheet in circular shapes, then cut the ends with clean scissors. Deep fry them in the heated oil until golden brown.

Place chopped chocolate in a small bowl. Warm the heavy cream in a small saucepan and pour it over the chopped chocolate. Let it sit for 1 minute, then stir to combine.

Dip the churro cookies into the chocolate sauce and let them set. Enjoy your churro cookies!

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