Dry Ear Crackers (Soft Inside and Crispy Outside)

In a bowl, mix the tapioca starch (sweet or sour) with the tablespoon of salt.

In another container, combine the oil and water, and bring the mixture to a boil.

Pour the hot liquid mixture over the tapioca starch and salt mixture to scald the flour.

Mix until the dough reaches an initial uniform consistency.

Add the egg to the dough and incorporate it, mixing well.

Add about 50 ml of milk, mixing gradually until the dough reaches the desired point (a workable consistency).

Spread the dough onto the baking sheet in a very thin layer; this is the crucial part for the final texture of the cracker.

Bake in a preheated oven at 266ºF (130ºC) for approximately 20 minutes.