Mini Churro Cookies with Dulce De Leche
I recently started moonlighting as a food and wine tour guide in Los Angeles. (Check it out, https://www.wineanddinewalkingtours.com/) One of our final stops is at the B.S. Taqueria where we have some very delicious churros served with chile de arbol chocolate. It’s very easy to make a churro, and it’s very hard to make a bad churro, but it’s not always easy to make an amazing churro! An amazing churro is something I did not even realize was possible until my first visit at this restaurant. The churros are light, fluffy, and perfectly paired with the spicy chocolate sauce. It was such a delicious experience it of course left me with churro on the brain. After a couple test batches (mistakes are always eaten!), I decided to make this cookie. Inspired not only by my churro experience but also by my husband’s favorite Peruvian cookie, Alfajores.
Ingredients:--Makes about 24-30 mini cookie sandwiches
½ C sugar
1 ½ Tbsp sugar
1 ½ tsp ground cinnamon
1 C water
½ tsp salt
2 Tbsp vegetable oil
1 Qt vegetable oil
1 C all-purpose flour
1 C dulce de leche
Please note that the recipe for the dough I’m using can be found originally at justataste.com
Combine ½ C sugar with the cinnamon in a shallow bowl and set aside. Also line a plate with paper towels (for draining the churros).
In a small saucepan over medium heat, whisk together the water, 1/12 Tbsps sugar, salt and 2 Tbsps vegetable oil. Bring mixture to a boil then remove from heat and stir in the flour until it forms a ball. (You may need to use your hands, but be careful because it will be hot).
The dough should be thoroughly mixed where it is not sticky. On a flat nonstick or lightly floured surface, divide the dough into 8 small balls and roll each ball into thin tubes (think the size of straws). Cut each tube into 6 pieces and twist each piece around itself in a tight spiral motion.
Heat vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it is about 375 degrees.
Drop the cookies into the oil (may need to do in batches) until a deep golden brown. Then remove cookies from the oil and drain on the paper towel covered plate for a couple minutes.
Toss the cookies (again in batches) into the sugar mix until well coated and set aside.
Drizzle half of the cookies with some of the dulce de leche. I like to place the dulce de leche towards the center of the cookie so that it spreads out once the cookies are sandwiched together.
Sandwich the drizzled cookies with their non drizzled mates and serve!
Like churros, these cookies don’t hold for too long so I would aim to serve them right away after they’ve been fried. You can also make them larger and serve them with a scoop of ice cream.