Ingredients:

  • 175ml whole milk
  • 80ml extra virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 tsp fine sea salt
  • 500g tapioca flour
  • 2 large eggs, room temperature
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp dried oregano
  • 150g parmesan cheese, finely grated
  • 100g sharp white cheddar, grated

Instructions:

  1. Preheat oven to 400°F (200°C). Note: A hot oven is vital for the initial steam burst.
  2. Boil 175ml milk, 80ml olive oil, and 1 tsp sea salt in a saucepan.
  3. Pour the boiling liquid over 500g tapioca flour in a large heat proof bowl.
  4. Stir with a sturdy wooden spoon until a shaggy, dry dough forms.
  5. Cool the mixture for 5 minutes so you don't scramble the eggs.
  6. Mix in the 3 minced garlic cloves, 1 tbsp rosemary, and 1 tsp dried oregano.
  7. Incorporate 2 eggs one at a time, beating well after each addition. Note: The dough will look broken at first but will come together.
  8. Fold in 150g parmesan and 100g sharp white cheddar until evenly distributed.
  9. Scoop 22 portions onto a lined tray, leaving 2 inches of space between them.
  10. Bake for 20 minutes until the bottoms are golden and tops are puffed.