15-20 small Churros
Low FODMAP serve
What you'll need
1 cup (160 g) Lo-Fo Pantry All Purpose Flour, sifted
1 cup (260 g) water
½ cup (80g) Unsalted Butter
2 tablespoon (25g) brown sugar
¼ teaspoon (2g) salt
1 teaspoon (7g) vanilla essence
3 XL (155g) eggs
Preheat fan-forced oven to 205°C (400°F).
Place a small saucepan over medium heat and melt butter and brown sugar in the water. Bring the mixture to boil, and then turn off the heat.
Add salt and flour to the saucepan, stirring quickly to combine.
Mix vanilla and eggs together in a separate bowl and add slowly into the slightly cooled saucepan.
Stir until the mixture is well combined.
Place a 6-point piping nozzle on the end of a piping bag and transfer the batter into the bag.
Pipe 5-10cm long strips of batter on a baking tray with baking paper.
Bake for 20 minutes and turn off oven, let the churros stand for 10 minutes before removing from the oven.
Allow to cool before coating with cinnamon sugar.