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Whoops !! Sorry all, seems that the recipe did not get attached.

Jessie


----- Original Message ----- 
From: ponies 
To: Celiac 
Sent: Monday, September 14, 2009 1:48 PM
Subject: Chepas - Summary (sort of)


I have had several responses asking if I am sure I have the correct name and is it really tapioca flour.  Yes and yes.

They are called Chepas, originate in Paraguay and are made with tapioca flour.  Several other South American countries have similar "biscuits" by other names.  In France they have a similar recipe that calls for wheat flour and they are considered a treat to serve with a glass of wine as a pre dinner snack.

I have rewritten the recipe, eliminating some numbers and replacing words.  Hope this makes it easier to read.

One person found the mix too dry and added an extra egg.  I add water, a few drops at a time, if required to make the mixture easy to handle.

Jessie

                             CHEPAS

 

 

First     

     1/2 cup olive oil or butter

     1/3 cup (+ 2 Tbsps) water 

     1/3 cup milk

     1 tsp salt

 

(You may replace milk and water with 3/4 cups water and 2 heaping Tbsps. skim milk powder)     

 

Second

      2 cups tapioca flour

      2 tsp minced garlic

 

Third

      2/3 cup freshly grated cheese

      2 beaten eggs

 

Put first ingredients (liquids, fat and salt) into a medium size heavy saucepan and bring to a boil.  Remove from heat and quickly add second group (tapioca flour and garlic) all at once.  Beat with wooden spoon until smooth.  This will be like library paste.  Let cool for 15 or 20 minutes.

 

Preheat oven to 400 degrees.

 

When mixture is cool add third group (eggs and cheese) and beat until well mixed.  If paste is too stiff add water a few drops at a time.

 

Shape into 1" by 2 1/2" fingers by rolling them back and forth between two tablespoons.  Dip the spoons in cold water between each Chepa.  Place on a sheet pan covered with parchment and bake for 25 to 30 minutes.  Watch carefully and remove when a toothpick comes out clean.

 

Makes 22 to 26 chepas.  Eat them alone with coffee, juice or wine or use as biscuits with soup, salads, etc.

 

These are crisp when fresh but don't stay that way.  From second day on - warm in microwave and serve with butter.

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