Prep
15 minBake
25 minsServes
30Difficulty
Medium About
Churros, sweet fried choux pastry fritters, liberally dusted with cane sugar, are a Spanish institution typically served at breakfast with hot chocolate for dipping. With or without hot chocolate they are absolutely divine.
Combine the milk, water, butter, Tate & Lyle Golden Caster Sugar and salt in a medium non-stick pan, bring to the boil and as soon as the butter has melted, quickly add the flour off the heat. Beat vigorously with a wooden spoon then return to a moderate heat and continue beating for 1 minute to cook the flour. Leave to cool for 5 minutes and beat in the eggs a little at a time to make a smooth, stiff and glossy mixture. Transfer to the piping bag with its nozzle.
Heat the oil for deep frying in a large pan to 190°C, 375°F and also preheat the oven to 150°C/Fan130°, 300°F, Gas Mark 2.
Pipe 5 or 6 x10cm (4”) lengths of the choux pastry into the hot oil, cutting each one off with a pair of scissors. Fry for 3-4 minutes, turning, until crisp and golden. Using a slotted spoon, lift out onto a baking tray lined with kitchen paper to drain and keep warm in the oven whilst you cook the remainder.
Mix the Tate & Lyle Golden Caster Sugar and cinnamon together in a small bowl, sprinkle over the churros, lightly toss to coat and serve.
Ingredients – 8 items
1
FOR THE CHURROS
Milk
Full fat
Water
Butter
Unsalted
Fairtrade Tate & Lyle Golden Caster Sugar
Plain flour
(sifted)
Eggs
Medium (beaten)
Sunflower oil
(for frying)
Salt
A pinch
FOR THE CINNAMON SUGAR
Fairtrade Tate & Lyle Golden Caster Sugar
Cinnamon
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Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
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With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
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2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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