Simple shortbread cookies coated in cinnamon sugar and served with hot chocolate, just like the famous Spanish churros. The combination of buttery biscuits, cinnamon, and chocolate is a true delight. Churro cookies – why not surprise your family and friends?
Makes 30 cookies.
Ingredients for churro cookies:
- 250 g unsalted butter
- 100 g caster sugar or icing sugar
- a pinch of salt
- 2 egg whites (60 g), from large eggs
- 300 g plain flour
- 40 g cornflour
All ingredients should be at room temperature.
In a mixing bowl, beat the butter and sugar together until very light and fluffy. Beat in the salt and egg whites. Add the plain flour and cornflour to the bowl and mix – the dough will be thick.
Line two baking trays with baking paper. Transfer the dough to a piping bag fitted with a large open star tip and pipe oblong cookies onto the trays, leaving enough space between each cookie for spreading.
Bake at 190°C for about 12 minutes, or until lightly golden. Leave on the baking tray for a few minutes to set, then transfer to a cooling rack.
To finish:
- a few tbsp of sugar mixed with 1 tbsp of ground cinnamon
- 30 g butter, melted
- melted chocolate, for serving (melted in a water bath or microwave)
Gently brush the cooled cookies with the melted butter using a pastry brush, then dip them in the cinnamon sugar. Set aside on a serving platter and serve with the melted chocolate.
Churro cookies can be stored in an airtight container at room temperature for up to a week.
Enjoy!
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