The madeleines on p71,
recipes on p72 and this
recipe are taken from
Afternoon Tea at the
Cutter & Squidge Bakery
by Annabel & Emily Lui,
published by Ryland
Peters & Small (£16.99).
Photography by Clare
Winfield © Ryland
Peters & Small.TE ATIME HE AVENWWW.FOODHEAVENMAG.COM NOVEMBER baking heaven 73
Churros
MAKES ABOUT 8
For the cinnamon-sugar
50g (1¾oz) sugar
2½ tbsp cinnamon
For the churros
2 tbsp sugar
2 tsp pure vanilla extract
½ tsp cinnamon
1 recipe for Pâte à Choux (see
recipe, page 66)
1 ltr (1¾pts) vegetable oil, for frying
1 Mix together the sugar and cinnamon
and set aside.
2 Make the churros: Make the pâte à
choux as per the instructions, adding
the sugar, vanilla and cinnamon to the
milk-butter mixture. Put the dough into
a piping bag fitted with a star nozzle.
3 Heat the oil in a large, heavy pan over
a high heat until it reaches 190°C/375°F.
4 Working in batches if necessary, pipe
the choux dough into the oil, using a
knife to cut the dough as it comes out
into 15cm (6in) pieces. Cook until the
churros float and turn golden brown.
5 Transfer them to a plate lined with
paper towels. When they have
drained, toss them in the cinnamon-
sugar until they are well coated.
Serve immediately.1XWHOODVWX̆HG
cookies
MAKES 12
250g (9oz) unsalted butter,
softened
175g (6oz) caster sugar
175g (6oz) soft light brown sugar
2 free-range eggs
2 tsp vanilla bean paste
500g (1lb 1oz) plain flour
3 tsp fine salt
2 tsp baking powder
150g (5½oz) roasted hazelnuts,
roughly chopped
50g (1¾oz) dark chocolate chips
300g (10½oz) hazelnut chocolate
spread, such as Nutella1 Preheat the oven to 200°C/Gas Mark- Line t wo baking sheets with
greaseproof paper.
2 Put the butter and both sugars into a
mixing bowl. Cream together at a
medium speed with a hand-held
electric whisk (or use the paddle
attachment in a stand mixer) until light
and fluffy. Add the eggs, one by one,
mixing in after each addition. Mix in the
vanilla bean paste.
3 Sift the flour, salt and baking powder
into a separate bowl and stir in the
chopped roasted hazelnuts and
chocolate chips. Mix the dry ingredients
into the butter, sugar and eggs to form a
soft dough. Divide the dough mixture
into 12 equal portions and roll into
knobbly balls between your palms.
4 Put the hazelnut chocolate spread in a
piping bag and snip off the tip to make a
small hole. Flatten each ball of dough in
the palm of your hand and pipe on a
small ping pong ball-sized amount of
hazelnut chocolate spread. Mould the
dough back into a ball around the
chocolate spread, making sure there are
no gaps for it to leak.
5 Space the filled dough balls out on the
prepared baking sheets with a 5cm (2in)
gap either side, as they will spread.
6 Bake in the oven for 12 minutes until
puf fed up with a slight browning at the
edges. Transfer to a cooling rack and let
cool before serving.Recipe taken from
From Scratch: 10
Meals by Michael
Ruhlman out 15th
October, published
by Abrams (£30).
Photography by
Quentin Bacon.