Pao de Queijo

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I think I’m in love, and if you’re a fan of cheese, you will be too! These puffy cheese delights are irresistibly crisp on the outside, and deliciously chewy on the inside. I’ve lifted this from Cabana The Cookbook again, and you’ll find out why in the Tidy Tweaks section.

The key to this recipe is the flour. I couldn’t find Cassava flour anywhere, apart from some toasted/roasted stuff that I didn’t think was the same… I thought this was more like a topping for other dishes. David Ponte, Lizzy Barber & Jamie Barber do advise that Tapioca flour is a suitable alternative… and I did eventually manage to track some of that down (in the end, I found it in the “free from” section, as it’s gluten-free!)

It’s a really simple recipe, so well worth hunting down the flour!


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