Cuñapé

Ingredients

• 500 g sour yuca starch (almidón de yuca)
• 350 g firm salty white cheese, finely grated
• 2 eggs
• 80 g unsalted butter, softened
• 120 ml whole milk
• 1 tsp baking powder
• 1/2 tsp salt

Before you cook

• Take the butter out of the fridge 30 minutes ahead so it is soft enough to rub in.
• Grate the cheese on the fine side of a box grater.
• Line two baking trays with baking paper.
• Measure the milk into a jug so you can add it a spoonful at a time.
• Beat the two eggs lightly in a small bowl.

Steps

1. Heat the oven to 200C.
2. Put the yuca starch, baking powder and salt into a large bowl and stir them together.
3. Rub the softened butter through the starch with your fingertips until the mixture looks like damp sand.
4. Add the grated cheese and mix it through evenly.
5. Beat the eggs into the mixture with a wooden spoon.
6. Add the milk a tablespoon at a time, working it in as you go.
7. Stop adding milk the moment the dough holds together in your hand without cracking, or the rolls will spread flat.
8. Roll the dough into 16 balls a little smaller than a golf ball.
9. Space the balls well apart on the lined trays.
10. Bake for 15 to 18 minutes, until puffed, pale gold and hollow-sounding when tapped underneath.
11. Eat them warm, within an hour of baking, with strong coffee.