Cinnamon sugar coating: Combine sugar and cinnamon in a shallow bowl, set aside.

Batter: Mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined - it should be a thick, gummy batter, like a wet sticky dough, not thin and watery.

Piping bag: Transfer dough into a piping bag with a 8mm / 1/3" star tip nozzle. Set aside while oil heats.

Heat oil: Heat 5cm / 2" oil over medium high in a small pot, wok or small but deep skillet (Note 3) to 170°C/340°F, or until it takes 20 seconds for a small cube of bread to turn golden.

Pipe & snip: Pipe 15cm / 6" lengths of dough into the oil, snipping with scissors (snip close to oil surface to avoid splash). Do 3 to 4 per batch, makes 10 to 12 in total.

Cook: Cook for 2-3 minutes or until golden and crisp, rolling occasionally.

Drain: Remove onto paper towel lined plate to drain. Then roll in sugar. Serve hot with Chocolate Sauce!

Place in a heatproof bowl and microwave in 30 second bursts, stirring in between, until smooth. Set aside for 5 minutes to cool and thicken slightly.