250 grams all purpose flour.
125 grams margarine.
50 grams non dairy creamer EC 30W.
½ tsp salt.
250 ml water.
50 grams icing sugar.
5 grams cinnamon.
Boil water and salt, add the butter and margarine until well melted.
Turn off the heat, add flour, stir.
Dilute non dairy creamer in water, add into the dough, stir until well mixed.
Cool down the dough.
Reserve egg, gradually beat in remaining egg until well combined and mixture forms a glossy dough.
Spoon dough into a piping bag.
Heat oil for frying, pipe strips of dough into hot oil using piping bag. Fry until golden.
Cool down churros.
Roll drained churros in cinnamon and sugar mixture.
Churros is ready to be served.