Chipa
Ingredients
- 300 g Tapioca starch*
- 120 g corn flour**
- 110 g butter
- 3 eggs
- 200 g Queso Paraguay (alternatively e.g. mozzarella and Gouda in a ratio of 1: 1)
- 1 tsp. Aniseed ()
- 1/2 - 1 tsp. salt
- 100 ml milk
Instructions
- Preheat oven to 220 degrees.
- Beat the butter and eggs with a mixer until fluffy.
- Tapiokastärke, Maismehl, Salz, Anissamen, geraspelten Käse und Milch hinzufügen. Zu einem kompkten Teig verkneten.
- Wenn der Teig sehr stark an den Händen klebt, so dass er sich nicht gut in Stücke teilen lässt, noch etwas Mehl (1 - 2 EL) hinzufügen.
- Divide the dough into 16 pieces (balls) and cover and leave to rest in the refrigerator for 20 minutes.
- Roll each ball into a 15cm long chain (approx. 1cm diameter) and shape it into a circle. Press the ends together well.
- Place the chipas on a baking sheet lined with baking paper and bake for about 15 minutes until light brown.
Notes
Chipas are by nature rather dry. They should therefore be eaten immediately.
They taste great on their own, but can also be topped with cream cheese and a few cucumber or radish slices. If you prefer it sweet, spread the chipas with jam or similar.
*Tapioca (Manioc) starch or flour is available in shops that specialize in Latin American foods or in Asian supermarkets.
** The corn flour that is used for Chipa is normal fine corn flour that you can buy in the supermarket. Don't take Masa Harina (which is specially prepared corn flour used for Mexican tortillas).