I’ve been baking these for years, in many variations! Here’s the savory version……
3 c tapioca flour
3/4 c half and half
3/4 c butter
1 t salt or garlic salt
1 1/2 c Farmers or Cotija cheese, grated
* other options include grated parmesan, romano, soft farmers cheese, gruyere or cheddar……..
Preheat oven to 400F.
In a medium sized sauce pan, heat half and half and butter until butter is fully melted.
In a small bowl, combine the flour and salt.
Remove from heat, slowly add flour and salt mixture to the hot butter mixture while stirring continuously.
Transfer the mixture to the bowl of stand mixer with paddle attachment (if using a hand mixer, transfer the mixture to a heat safe bowl) and process on low for 1 minute until fully incorporated.
Allow the dough to rest a few minutes so that the mixture cools enough to add the egg mixture.
In a small bowl, combine the cheese, garlic, and eggs.
With mixer on low, slowly add the egg/cheese mixture to the dough.
Continue to process fully until dough is smooth and elastic, about 1 – 2 minutes longer.
Using an ice cream scoop or two spoons scoop dough into mini muffin cups or roll into 1 1/2 inch balls to bake, 2 inches apart, on parchment lined baking sheets.
OR transfer dough to a pastry bag and press out breadsticks.
Bake for 15 – 20 minutes.
Yield – approx. 36