Baked Churros

  • 50g Whitworths Californian walnuts, roughly chopped
  • 30g Whitworths Nutty Nibbles pistachios, roughly chopped
  • 225g Water
  • 115g Butter
  • 2 tbsp Coconut sugar
  • 145g Plain flour
  • 3 Large eggs
  • 1tsp Vanilla extract
  • 200g Dark chocolate, broken into pieces

Ready… Steady… Bake…

  • Set the oven temperature to 200°C (Gas mark 6). Line a baking tray with grease proof paper.
  • In a saucepan, add the water, butter and coconut sugar. Place on a medium heat until the butter has melted. Whisk in the flour until there are no lumps and the mixture is smooth.
  • Use a wooden spoon and stir the dough over a low heat until a ball is formed. Take off the heat and set aside.
  • In a bowl, beat up the eggs and add the vanilla extract.
  • Add a small amount of the egg into the dough, mixing until it is fully combined. Continue adding the egg mixture a little at a time, mixing thoroughly into the dough each time. When finished, the dough should resemble a thick paste.
  • Add the mixture into a piping bag with a star nozzle.
  • Pipe the churros onto the grease proof paper. They should be about 12-14cm long.
  • Place the churros in the oven and bake for 15 minutes. After this time, turn off the oven and leave them in there for a further 10 minutes to help keep their shape.
  • Place a heatproof bowl over a pan of simmering water, ensuring that the base does not touch the water. Break the dark chocolate into the bowl and allow to melt, stirring occasionally.
  • Dip the churros into the dark chocolate and coat with the roughly chopped Whitworths Californian walnuts and Whitworths pistachios.
Print recipe
  • 20 minutes
  • 18 minutes
  • Makes 20