First, mix the sugar and cinnamon in a bowl and set it aside for later.

In another bowl, combine the flour, baking powder, and salt.

Add the oil and boiling water, stirring until you get a thick, gummy batter that holds together nicely.

Next, scoop the dough into a piping bag with an 8mm star tip for those classic ridges.

Heat your oil to about 170°C (340°F) in a deep pan aim for at least 5cm deep to fry properly.

Pipe out 15cm lengths of dough into the hot oil, using scissors to snip at the surface so it doesn’t splash.

Fry the churros for 2-3 minutes, turning them occasionally until they’re golden and crisp.

Once done, drain them on paper towels and roll in that cinnamon sugar mix you prepared earlier.

For the chocolate sauce, heat the chocolate chips and cream in 30-second bursts in the microwave, stirring until smooth, then let it cool for 5 minutes before dipping.

The whole process takes just 20 minutes total, with 5 minutes of prep and 15 of cooking.

If you’re frying without a piping bag, just drop spoonfuls into the oil for churro balls it’s a great hack for beginners.