Churros with dipping chocolate

Method

Sift the flour, baking powder, salt and one teaspoon caster sugar into a bowl. Bring water to the boil and add olive oil. Pour the liquid over dry ingredients and mix together with a wooden spoon until smooth. Pour the oil into a shallow frying pan and heat to 170C. (If you don't have a thermometer you can test the temperature by frying a small piece of bread - it should turn golden within a minute). Spoon the mixture into a piping bag with a large star nozzle. Pipe lengths of dough into the hot oil, using a sharp knife or kitchen scissors to cut off each length as you go. Fry in batches for three or four minutes, turning halfway, until they are golden brown. Drain on paper towel. Combine remaining caster sugar and cinnamon in shallow bowl. Roll the churros in the cinnamon sugar and serve with hot dark chocolate.

Makes 12-14