Churros

>Put the water in a thick saucepan over the heat. Cut the butter into pieces and add to the water. Add the sugar and salt to the water.

Sift the flour thoroughly. When the water boils, remove from the heat and stir in the flour and flavouring. Replace over the heat and stir vigorously allowing the mixture to cook until it leaves the sides of the pan and does not stick to the spoon. Remove from the heat and allow to cool a little.

Meanwhile beat the eggs and beat them in a little at a time to the cooled mixture.

Put the oil in a deep pan to heat. Put the mixture into a forcing bag with pipe rather less than 1/2in in diameter and when the oil is very hot press out long strips and let them drop into the oil. They will form various twisted shapes.

Cook until golden brown, then remove and drain well. Dredge thoroughly with granulated sugar.