< Previous156157sweetsweetFor the churros2 tbsp sunflower oil3 tbsp caster (superfine) sugar½ tsp fine salt 125g (4½oz/1 cup) plain (all-purpose) flour 800ml (scant 1½ pints/3½ cups) sunflower oil, for fryingFor the dusting2 tbsp caster (superfine) sugar ½ tsp ground cinnamon For the chocolate ganache200ml (7fl oz/generous ¾ cup) dark chocolate, broken into pieces (ensure dairy free)150ml (5¼fl oz/generous ½ cup) carton of thick coconut cream chocolate ganache-dipped churros Start by making the churros. Add 250ml (8¾fl oz/1 cup) of cold water, 2 tablespoons of sunflower oil, the sugar and salt to a saucepan and bring to a simmer over a medium heat. Tip in the flour and mix together until a firm ball of dough is formed.Heat the sunflower oil for frying in a deep-fat fryer or in a heavy-bottomed pan until it reaches 180°C (350°F) and a small piece of the dough turns golden within 1 minute. While the oil is coming to temperature, push all the dough into a large piping bag fitted with a star-shaped nozzle. Squeeze 8cm (3¼in) pieces of dough into the hot oil, using clean scissors to cut each from the nozzle. Spanish-style churros are the ultimate sweet finger-food, perfect for dipping into a thick, chocolate ganache. The quantity of the ganache is generous, so you can relax the double-dipping rules. Serves 2 generously Cook the churros in the oil for 2–3 minutes until golden. When golden, keep warm by placing together and drain the excess oil on kitchen paper.For the dusting, mix together the sugar and cinnamon on a plate, then roll the cooked churros in to coat. To make the ganache, add the chocolate to a heatproof bowl and place over a pan of simmering water, stirring for 3–4 minutes until melted. Stir the melted chocolate into the coconut cream, then stir through until fully combined. Serve the hot churros in a bowl, with a generous helping of chocolate ganache for dipping.156157sweetsweetFor the churros2 tbsp sunflower oil3 tbsp caster (superfine) sugar½ tsp fine salt 125g (4½oz/1 cup) plain (all-purpose) flour 800ml (scant 1½ pints/3½ cups) sunflower oil, for fryingFor the dusting2 tbsp caster (superfine) sugar ½ tsp ground cinnamon For the chocolate ganache200ml (7fl oz/generous ¾ cup) dark chocolate, broken into pieces (ensure dairy free)150ml (5¼fl oz/generous ½ cup) carton of thick coconut cream chocolate ganache-dipped churros Start by making the churros. Add 250ml (8¾fl oz/1 cup) of cold water, 2 tablespoons of sunflower oil, the sugar and salt to a saucepan and bring to a simmer over a medium heat. Tip in the flour and mix together until a firm ball of dough is formed.Heat the sunflower oil for frying in a deep-fat fryer or in a heavy-bottomed pan until it reaches 180°C (350°F) and a small piece of the dough turns golden within 1 minute. While the oil is coming to temperature, push all the dough into a large piping bag fitted with a star-shaped nozzle. Squeeze 8cm (3¼in) pieces of dough into the hot oil, using clean scissors to cut each from the nozzle. Spanish-style churros are the ultimate sweet finger-food, perfect for dipping into a thick, chocolate ganache. The quantity of the ganache is generous, so you can relax the double-dipping rules. Serves 2 generously Cook the churros in the oil for 2–3 minutes until golden. When golden, keep warm by placing together and drain the excess oil on kitchen paper.For the dusting, mix together the sugar and cinnamon on a plate, then roll the cooked churros in to coat. To make the ganache, add the chocolate to a heatproof bowl and place over a pan of simmering water, stirring for 3–4 minutes until melted. Stir the melted chocolate into the coconut cream, then stir through until fully combined. Serve the hot churros in a bowl, with a generous helping of chocolate ganache for dipping.publishing director: Sarah Lavellecreative director: Helen Lewiseditor: Zena Alkayatdesigners: Nathan Grace and Emily Lapworthphotographer: Dan Jonesfood and props stylist: Emily Ezekielproduction: Nikolaus Ginelli, Vincent SmithFirst published in 2018 by Quadrille, an imprint of Hardie GrantQuadrille52–54 Southwark StreetLondon SE1 1UNquadrille.comAll rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and copyright holders. The moral rights of the author have been asserted.Cataloguing in Publication Data: a catalogue record for this book is available from the British Library.Text © 2018 Katy Beskow Photography © 2018 Dan JonesDesign and layout © 2018 Quadrille PublishingISBN: 978 1 78713 106 4Printed in ChinaOnce again, I find myself in the (very fortunate) position of not knowing where to start thanking everyone involved in creating this beautiful book.Firstly, a big thank you to the incredible team at Quadrille Publishing. Heartfelt thank you to publishing director Sarah Lavelle for believing in this idea, and to commissioning editor Zena Alkayat for the smooth running of the project and attention to detail. Further thanks for the editorial support of Corinne Masciocchi, Kathy Steer and Hilary Bird. A huge thanks to senior publicist Rebecca Smedley – you did such an amazing job with the first book and I’m looking forward to working with you again (I’ll bring flapjacks). Thank you to Helen Lewis, Nathan Grace, Emily Lapworth and the design team for the beautiful layout and look – it’s everything I imagined. Thank you to photographer Dan Jones and assistant Aloha Bonser-Shaw for the incredible photographs. It was a pleasure to work with you. To the wonderful and talented food stylist Emily Ezekiel and assistant Kitty Coles, a huge thank you for your skill, patience and humour throughout the shoot. Prepare for an endless supply of Battenberg next time. My wonderful literary agent Victoria Hobbs at A.M. Heath – thank you for making all of my dreams come true and for being a wonderful person to know.A loving thank you to my wonderful parents for your ongoing support and encouragement. Thank you for always having food at the centre of every celebration and for showing me the true meaning of comfort food. I’m sure you’ll find versions of your own recipes in here! Thanks for everything you do, you’re incredible people. Thank you to my fabulous sister Carolyne and brother-in-law Mark for believing in me. I’m so proud of your achievements and love you very much. To my star baker nieces Tamzin and Tara, what beautiful, bright and funny girls you are growing up to be. I hope you enjoy this book in your cookbook collection. Thank you also to my ever supportive Auntie May.My amazing best friends Mary-Anne, Louise, Charlotte, Amelia, Emma, Amy and Katie – what would I do without you? Thank you for your honesty, encouragement, coffee dates and for keeping my feet on the ground. I’m so proud of you all. Dudley, you remain my favourite writing partner. Thank you for all the cuddles. Until every cage is empty. acknowledgementsWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >