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Afternoon Tea Churros

Afternoon Tea Churros

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Afternoon Tea Churros

10 piecesINGREDIENTS140 g (1 1/8 cups) flour1 pinch salt2 teaspoons caster sugar1  lemon, zested120 g (1/2 cup) butter1 teaspoon vanilla extract3  egg cinnamon sugar, cinnamon and caster sugar mixed strawberry jam, to taste clotted cream, to tasteSpecial Tools piping bag, with star nozzlePREPARATION1. Sift flour into a large bowl, with a pinch of salt, caster sugar and the zest of one lemon. Mix.2. In a large saucepan, add the boiling water, butter and vanilla extract. Heat gently until the butter is melted.3. Once the mixture in the saucepan is boiling, turn off the heat and add the flour mixture. Beat quickly until lump free and leave to cool for 5 minutes.4. Beat in three large eggs one by one until the mixture is thick and sticky. Leave to cool for another 10-15 minutes.5. Transfer churro mixture into a piping bag with a wide star nozzle.6. Heat oil in a large saucepan until 180°C (350°F). Pipe the churro mix into the oil, snipping the end with scissors. Cook 3-4 at a time. Cook for 5 minutes until golden brown.7. Drain the churros on some kitchen towel, then coat in a cinnamon sugar mix.8. Serve with strawberry jam and clotted cream for a delicious twist on afternoon tea!9. Enjoy!
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10 pieces

INGREDIENTS

140 g (1 1/8 cups) flour

1 pinch salt

2 teaspoons caster sugar

1 lemon, zested

120 g (1/2 cup) butter

1 teaspoon vanilla extract

3 egg

cinnamon sugar, cinnamon and caster sugar mixed

strawberry jam, to taste

clotted cream, to taste

Special Tools

piping bag, with star nozzle

PREPARATION

1. Sift flour into a large bowl, with a pinch of salt, caster sugar and the zest of one lemon. Mix.

2. In a large saucepan, add the boiling water, butter and vanilla extract. Heat gently until the butter is melted.

3. Once the mixture in the saucepan is boiling, turn off the heat and add the flour mixture. Beat quickly until lump free and leave to cool for 5 minutes.

4. Beat in three large eggs one by one until the mixture is thick and sticky. Leave to cool for another 10-15 minutes.

5. Transfer churro mixture into a piping bag with a wide star nozzle.

6. Heat oil in a large saucepan until 180°C (350°F). Pipe the churro mix into the oil, snipping the end with scissors. Cook 3-4 at a time. Cook for 5 minutes until golden brown.

7. Drain the churros on some kitchen towel, then coat in a cinnamon sugar mix.

8. Serve with strawberry jam and clotted cream for a delicious twist on afternoon tea!

9. Enjoy!