10 years ago this semester, I was studying in Oxford, England, on an exchange program. 10 years ago this week, I was on ‘reading’ break in Alicante, Spain. It was wonderful and amazing. We did a great many things there, like climb palm trees and walk along the Costa Blanca for 6 hours, but one of my favourite things that we did was go out for Churros & Drinking Chocolate. Drinking Chocolate is not hot chocolate – it’s real chocolate, melted, and thinned slightly so that it’s liquid enough to drink. And you dip the warm, crisp, deep fried churros into the drinking chocolate.
|Hush. Climbing palm trees is hard work.|
I haven’t had churros since that day, but this morning I came across a quick & easy recipe for churros made with Bisquick mix! I happened to have the last half of a box of GF Bisquick in the cupboard from our trip to the Finger Lakes in August, so I thought I might as well give it a go and see if the Gluten Free mix works with this recipe! I understand that Gluten Free Bisquick is now available in Canada as well (hip-hip, hooray!), but I haven’t seen it appear on the shelves of my grocery store, yet.
I don’t normally deep fry things – in fact, this is the first time that I did it on the stove at all (I could hear my mom’s voice of concern in my head about oil on the stove the whole time!) – but there’s something about a blizzard on the 12th of March after 2 days of 10C weather that just begs for comfort food. So here we go.
Gluten Free Churros with Drinking Chocolate
Adapted from Betty Crocker
- Oil for frying (I use peanut or sunflower oil)
- 2 oz of semi-sweet chocolate
- 3/4 cup cream
- 1 1/4 cup GF Bisquick Mix
- 1 tsp white sugar
- 1 cup hot water
- 2 Tbsp white sugar
- 1 tsp cinnamon
- Heat ~2″ of oil in pot until it reaches 375F.
- Mix together 2 Tbsp sugar & 1 tsp cinnamon; set aside.
- On a double broiler (I use a steel bowl on top of a pot that has 2″ water on the bottom), melt chocolate & cream together. Whisk until lumps are gone, and keep warm until churros are ready.
- Combine Bisquick mix, remaining sugar, & hot water. Mix until soft dough forms.
- Fit a pastry bag with 1/4″ star tip & scoop dough into bag with a spoon.
- Pipe 5″ strips of dough into the oil, cutting end of strip at star tip with kitchen scissor. Cook about 2 minutes, turning over frequently, and remove when light golden brown. Drain on paper towel, then coat immediately with cinnamon & sugar mixture. Repeat process until remaining dough is finished.
- Pour drinking chocolate into espresso cups or shot glasses; serve with warm churros.