How To: Baked Matcha Churros (Heart-Shaped)

Hi Nibblers!

          The matcha obsession is back and this time, I’m twisting a few things around. I’m always about the carb loaded desserts. It just always takes the night to the next level. It satisfies all cravings and feels like the best cheat day anyone could ask for. The best thing about this recipe though is that it tastes amazing and healthier than it’s deep-fried counter-part. Win-win situation if you ask me and definitely a taste bud surprise as soon as you bite into the delicious matcha flavour.

 How To: Baked Matcha Churros (Heart-Shaped)

Makes approx. 6 heart shaped churros or 15 x 10cm churro tubes
What you’ll need:
– 250mL water
– 100g butter (roughly diced)
– 1/2 tsp. vanilla extract
– 2 Tbs. brown sugar
– 1/2 tsp. salt
– 90g all purpose flour
– 55g matcha milk tea powder
– 3 room temperature eggs
– 1 Tbs. water – for baking process
For coating:
– 1 Tbs. cinnamon
– 1/4 cup white sugar

How To:
1. Pre-heat oven to 200 degrees Celcius (fan-forced) / 390 degrees Farenheit
2. Line a baking tray with baking paper – if possible, have a second tray underneath lined tray when baking churros. This helps reduce any extreme browing of bottoms of churros
3. On a medium heat, melt butter, sugar, vanilla extract and salt in 250mL water until smooth in a saucepan
4. Add flour and matcha powder to saucepan and mix until mixture forms a dough like consistency – pulling away from edges of the saucepan.
5. Reduce heat to low and cook dough – continuously stirring dough ball – for 5 minutes then remove from heat
6. Add one egg to dough mixture and beat firmly until dough once again forms together and pulls away from edges of saucepan
Note: This step requires some elbow grease and some patience. Mixture will look extremely wet and separated at the start but soldier on and stir and the dough will come together
7. Repeat step 6 until all three eggs are incorporated
8. Transfer dough into piping bag with large closed star tip (to create churro effect) – if unable to – any large tip or a simple cut in piping bag will do fine to pipe churros
9. Pipe churros in desired shape onto lined baking tray – I went for a heart shaped design
10. Sprinkle 1 Tbs. of water all over baking tray with piped churros – helps with rising of churros
11. Pop churros into oven for approximately 20 minutes or until golden brown then turn oven off and leave churros to cool in oven for 10 minutes – this helps keep their shape once cooled
12. Mix cinnamon and sugar in a ziplock bag and once churros are out of the oven, simply place one churro at a time in bag to coat then set aside to enjoy!

If you did feel like pampering yourself, enjoy this with a pot of melted chocolate. I love the matcha taste so I found these were enjoyable without chocolate. They’re so crispy on the outside and bang on with the mach flavour hit. I love how creative you can be with shapes and how easy they are to make if you’re short on some time. Hope you liked this recipe and comment below if you do give this one a try!

Nibble Away,

Jo

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