Gluten Free Beer Battered Churros

Putting beer in churros really gives them some extra pizzazz, this light, fluffy dough will keep you coming back for more.

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PREP TIME 20 MINS
COOK TIME 15 MIN

• 1 cup gluten free beer 

• 3 tbsp unsalted butter

• 2 tablespoons muscovado

• 1/2 tsp salt

• 1 cup plain GF flour

• 1 egg

• 1 tsp vanilla extract

• veg for frying

• 1/4 cup caster sugar

• 2 tsps cinnamon

Method

1. In a saucepan, combine beer, butter, muscovado sugar, and salt. Bring to a boil over medium heat.

2. Once boiling add the flour all at once, stir with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beat well with a wooden spoon

3. Transfer mixture to a piping bag fitted with a large star tip.

4. Heat oil in a deep saucepan and slowly squeeze long strips of batter into the oil.

5. Fry in batches, until golden brown, 5 to 6 minutes, flipping halfway through. Drain churros on paper towels.

6. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm with chocolate sauce.

   Enjoy x