For the dough
  • 50g melted butter
  • ½ tsp vanilla extract
  • 250g plain flour
  • 1 tsp baking powder
  • 1 litre sunflower oil
  • 1 tsp PureChimp matcha 
For the sauce
  • 200g dark chocolate
  • 100ml double cream
  • 100ml whole milk
  • 3 tbsp honey
  • ¼ of a dried chilli
  • ½ tsp vanilla extract
For the sugar
  • 100g caster sugar
  • 2 tsp cinnamon


1.Measure 350ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a large mixing bowl with a pinch of salt. Make a well in the centre, then pour in the contents of the jug and quickly beat into the flour with a wooden spoon until. Rest for 15 mins while you make the sauce.

2.Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.

3.Fill a large deep saucepan with oil and heat. Test a small amount of dough in the pan to see if oil is hot enough (the mix should bubble). Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.

4.Fit a star nozzle to a piping bag, 1.5-2cm wide is a good size. Fill with the dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray.

5.Once you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.