Sift the flour, salt and sugar onto a plate or piece of paper. Heat 1 cup of water in a saucepan with the oil until it boils.

Pour in the flour mixture and beat with a wooden spoon until the mixture forms a stiff paste. Allow to cool for 2 minutes.

Gradually beat in the egg until smooth. Oil a large baking sheet. Sprinkle plenty of sugar onto a plate and stir in a little cinnamon.

Put the dough in a large piping bag fitted with a 1/2-inch plain piping nozzle. Pipe little coils or shapes onto the baking sheet.

Heat 2 inches of oil in a large pan to 336F, or until a little dough sizzles on the surface.

Using an oiled metal spatula, lower several of the piped shapes into the oil and cook for about 2 minutes until light golden.

Drain on paper towels then coat with the sugar and cinnamon mixture. Cook the remaining churros in the same way serve immediately.