Once you discover Paõ de Queijo, so will begin a lifelong addiction.
These chewy, cheesy balls of baked 'dough' are a Brazilian staple and often eaten at breakfast or as a snack. Made with tapioca flour which gives them a crisp finish whilst retaining a light, soft centre, they are also gluten free. You can buy packets of Paõ de Queijo mix in Brazilian supermarkets, and a colleague of mine will buy dozens of them when we visit São Paulo to pack in his suitcase, to satisfy his Brazilian's partner's cravings for a taste of home. Often made with just parmesan, I’ve added an equal amount of cheddar for extra ooze. These are best eaten warm and fresh from the oven which is when they will be at their lightest, but they can also be reheated for a few minutes if you don’t manage to eat them all in one go, which is highly unlikely.
Ingredients
Makes approx 24
100g Parmesan (grated)
100g Cheddar cheese (grated) 240ml Milk 120ml Vegetable oil (I use sunflower
1 tsp Salt 300g Tapioca flour 2 Eggs
Method
Heat the milk, oil and salt together in a saucepan and bring to the boil.
Take off the heat and beat in the tapioca flour until combined into a dough, then beat like hell for a few minutes (or use a mixer/electric whisk if your bingo wings don’t need toning)
Gradually incorporate the beaten eggs, then stir the cheese thoroughly into the dough.
Chill for a bit (the dough, not you).
Heat the oven to 170 degrees/gas mark 3 and line a baking sheet with greaseproof paper. Divide the dough into approximately 24 pieces and using wet hands, roll into balls and place on the tray.
Bake for around 12-15 mins until puffed up and golden on top.
Try not to eat them all in one go.