Gluten Free Churros and Chocolate Dipping Sauce

• Add the salt, sugar and vanilla sugar to the water and bring to the boil. Remove the pan from the heat, add the flour and mix until almost no lumps are left.
• Place the mixture in a food processor and whisk for 5 - 10 minutes, until cooled to lukewarm.
• Gradually add the eggs to the mixture. Wait until each egg has been completely blended in before adding the next.  After two eggs, set the food processor to medium speed.
• After three eggs, see if you can pipe the mixture using a piping bag. If it is still too thick, add another egg and mix until you get the right consistency for piping.
• Place half the mixture into a piping bag, making sure it is not too full.
• Heat the oil in a pan, then hold the piping bag above the pan and pipe strips around 8 - 10 cm in length. Remove each strip from the nozzle using your finger and drop into the pan.
• Repeat until you have enough churros in the pan. Make sure you don’t add too many - there should be plenty of space between them.
• Turn the churros from time to time (if they do not turn over themselves) and fry until they turn the golden brown (around 4 - 8 minutes).
• Remove from the pan with a slotted spoon and place on kitchen paper.
• Repeat the process for the next batch of churros.
• Once the churros have drained but are still warm, roll them in cinnamon sugar and place on a serving plate.

Chocolate sauce:

• Finely chop the chocolate.
• Add the milk to a small pan, bring to the boil and then remove from the heat.
• Dissolve the chopped chocolate and sugar (if using) in the hot milk.
• Whisk in the flour briskly.