Vegan Churros with Biscoff Dip


These irresistible treats are easier to make than you think! The dough is just hot water and oil stirred into flour. Spoon that mix into a piping bag with a star tip, pipe it into frying oil, then roll in cinnamon sugar. Boom—churros! If you don’t have a piping bag, cut off a corner of a zipper-lock bag instead. The Biscoff dip is the icing on the cake. This is perfect stoner food that’s great for a midnight snack or anytime dessert for the family. If you can’t find the Biscoff spread, you can use vegan Nutella instead.


1 cup (130 g) plain white all-purpose flour

1 cup (250 ml) water

½ tsp fine sea salt

2 Tbsp vegetable oil, plus some for deep-frying

1/4 cup (50 g) superfine caster sugar


Cinnamon Sugar

1/4 cup (50 g) superfine caster sugar

2 tsp ground cinnamon


Biscoff Dip

1/2 cup (100 g) Biscoff spread


  1. For the churros, put the flour in a medium heatproof bowl. 
  2. Combine the water, salt, 2 Tbsp vegetable oil and sugar in a saucepan and bring to the boil. Pour over the flour and mix well until smooth. Cover with a tea towel and set aside to cool to room temperature, 10-15 minutes. 
  3. Transfer the mixture to a piping bag fitted with a large star piping tip. 
  4. For the cinna-sugar, mix the two in a small bowl. 
  5. Place a medium saucepan over medium heat and add around 2-3 inches (5-7 cm) of vegetable oil. Bring to 350ºF (175ºC). Pipe 2-3 five-inch (13-cm) pieces of dough directly into the hot oil, cutting the end with scissors, and fry until golden brown all over, about 2 minutes.
  6. Use a spider or slotted spoon to remove the churros from the oil and drain on paper towels. 
  7. While still warm, roll the cooked churros in cinna-sugar and set aside. Repeat with the remaining churro dough.
  8. Place the Biscoff spread in a microwaveable bowl and microwave in bursts of 10 seconds until melted and runny. Serve the churros with the Biscoff dip.   

When the hot water and oil mixture first hits the flour, it can be a little scary! A dough won’t form immediately and you may assume you’ve made a mistake, but don’t worry. You’re all good. Just keep mixing. You can, of course, delegate this job to a stand mixer if you have one.

Once the dough is smooth, it’ll still feel warm to the touch. It needs to cool to room temperature before moving onto the next step, so cover it with a tea towel and leave to rest. This also allows the gluten to relax, which means a finer texture in the finished churros! 

For the perfect churros, use a piping bag with a star-tip piping nozzle. The smaller your nozzle, the shorter you’ll need to fry the churros for.

Once fried, let the churros rest for a few minutes before tossing in cinnamon sugar. If you don’t allow the churros to sit (ideally on paper towel) the cinnamon sugar will soak up the residual oil on the churro surface and result in a greasy texture. 

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