+++++++++++++++++++++++++++++++++++
‘
About the Recipe: Tapioca flour is different from wheat flour and it creates an interesting, new texture as the biscuits bake. They have a lightly crisp exterior and a soft cheese flavored interior. The little rolls remind me of mini cheese sandwiches. So cute! The best part is they are also gluten free and perfect to serve for appetizers. The recipe combines South American cultures from the northeast of Argentina and Paraguay. Serve them with a cup of Mate/Drink for a real South American treat.
Recipes Inspired by: Argentina, Tierra Negra Cooking Classes, worldrecipes.expo2015.org.
Cook’s Note: After chilling in the refrigerator, the unbaked balls can be frozen. You can also use Argentinean cheeses for the rolls. We learned about these “you can’t eat just one” biscuits when we were at the World Expo in 2015. The small breads are made from cassava (yucca or tapioca) starch and medium hard and hard cheese.
To Serve: Enhance the appearance of these biscuits; sprinkle with smoked paprika.
Yield: about 29 small snack biscuits
pdf for Copy of Recipe – Cheese Bread Biscuits (Chipa’)
+++++++++++++++++++++++++++++++++++
