Jenny’s Masterclass Churros

1 cup water
1 teaspoon Rosewater
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
1/2 teaspoon ground cardamom
3 eggs
Vegetable oil, for frying

1. Place the water along with the butter and salt I to a medium sized saucepan and bring it to the boil.
2. The moment it starts to boil, stir the flour all at once and using a wooden spoon and stir until the dough forms a ball.
3. Cook the dough for a minute, remove from the heat and cool slightly.
4. Beat the eggs into the dough, one at a time for 30 seconds before adding the next one.
5. Spoon the churro dough into a pastry bag fitted with a large tip.
6. Heat the oil.
7. Squeeze a 10cm strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time.
8. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
9. Drizzle chocolate onto cooked churros, sprinkle with pistachio nuts and rose petals