Simple shortbread butter cookies coated in cinnamon sugar and served with hot chocolate just like the famous Spanish churros. The combination of buttery biscuits with cinnamon and chocolate is a real delicacy. Churro cookies – why don’t you surprise your family and friends?
Yield: 30 cookies.
Ingredients for the 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 cornstarch
All ingredients should be at room temperature.
In a mixing bowl, beat the butter and sugar together until very light and fluffy. Beat in salt and egg whites. Add plain flour with cornstarch into the mixing bowl and mix – the dough will be thick.
Line two baking trays with baking paper. Transfer the dough into a decorating bag fitted with a large open star tip and press out oblong cookies onto the baking trays, leaving enough space between each cookie to spread.
Bake at 190°C for about 12 minutes or until light golden brown. Leave on the baking tray for a few minutes to set and lift onto a cooling rack.
Also:
- a few Tbsp of sugar mixed with 1 Tbsp of ground cinnamon
- 30 g butter, melted
- chocolate, melted in a water bath or microwave, for serving
Gently brush the cooled cookies with the melted butter using a brush and ‘dip’ in the cinnamon sugar. Set aside on a serving platter. Serve with melted chocolate.
Churro cookies can be stored in an airtight container at room temperature for up to 1 week.
Enjoy!
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