Though traditionally a deep-fried treat or requiring a dedicated churros maker, an air fryer can negate the need for either. Simply combine the churros mixture, pipe onto a baking tray and chill – then all that’s left to do is air fry. With just a little spritz of oil, there’s no doubt that these emerge healthier, though just as golden as you’d expect! Once cooked, cooled and coated, these can be frozen for up to 3 months. Air fry from frozen at 200°C/400°F for 5 minutes until crisp.

Method:

• In a pan, gently heat the water, butter and sugar until just boiling, then remove from the heat and quickly stir in the flour and xanthan gum really well until well combined and no lumps remain.
• Place the mixture into a large bowl and allow to cool for 10 minutes or so.
• Add the vanilla and, a little at a time, the beaten eggs, mixing in between additions – I use an electric hand whisk for this part. You’re looking for a smooth, thick and pipeable consistency. (You might not need all the egg, as eggs differ in size, so don’t add it all if your mixture appears ready.)
• Place the mixture in a piping (pastry) bag with a medium-large open star nozzle attached, then place a large sheet of non-stick baking parchment on a baking tray that’ll comfortably fit into your fridge.
• Pipe short lines of the mixture onto the baking parchment and place in the fridge to chill for an hour. You might need a couple of trays, or you can leave the piping bag in the fridge to pipe more later.
• Once chilled, cut the baking parchment tightly around each churro, so they are all on individual pieces.
• Heat or preheat the air fryer to 180°C/350°F. Place as many churros as will comfortably fit in the air fryer and spray with a little oil to help with colouring. Air fry for 20 minutes until puffed and golden.
• Remove from the air fryer and, while still warm, coat in the melted butter until lightly covered, followed by the sugar. Serve alongside your dips – I’d always have them warmed up!

TIP: Once air fried, you can use the churros to make gluten-free chocolate éclairs. Once cooled, simply pipe sweetened whipped cream into the centres and top with melted chocolate.

Dietary info: These are vegetarian; dairy free (make sure to use a hard dairy-free alternative to butter and serve with dairy-free caramel or chocolate sauce) and lactose free (serve with lactose-free caramel or chocolate sauce).