TAPIOCA STARCH CRACKERS - CHIMANGO

Place two cups of sour tapioca starch in a large bowl.

In a saucepan, combine the water, oil, and salt, and bring the mixture to a boil.

Pour the boiling liquid over the tapioca starch in the bowl, stirring immediately, as if using sweet tapioca starch, the dough would quickly become soft.

Knead the dough vigorously by hand until a smooth and uniform texture is achieved.

Add another half cup of sour tapioca starch and continue kneading until fully incorporated.

Let the dough cool slightly.

Incorporate the two eggs, adding one at a time and kneading the dough after each addition until they are completely mixed in.

If using, add the 50g of grated Parmesan cheese (or another cheese of your choice) and knead until incorporated.

Lightly grease a baking sheet with a little oil and lightly oil your hands to shape the crackers into the desired shape (in this example, elongated).

Bake the crackers in a preheated oven at 200ºC (392ºF) for approximately 40 minutes, or until the bottom is lightly golden and the surface is very dry.

Remove the crackers from the oven and let them cool before serving, enjoying the texture that has formed.