Chipa Argolla#BakingBloggers

Chipa Argolla  is recipe of Paraguay.  This is a breakfast or a snack small cheese bread which has, two versions one  is called chipa the other is chipa argolla.  Chipa argolla is the popular ring shaped version.

  I,  believe that in Paraguay, the town of Coronel Bogado, which is the capital of chipas,  even hosts an annual festival of chipas. The word chipa comes from the Guarani language and it  means cake or bread.

These are a mainly prepared, given to family and friends   during the Holy Week of Lent. 

For Baking Bloggers Sue of Palatable Pastime is our host and every month we get to vote on theme. For September the theme is biscuit and scone recipes which are American based.

I, have seen so many recipes on net, but,  this  is a perfect, tried and tested recipe.  

Ingredients
205 Grams Sabudana Atta / Tapioca Flour
115 Grams Fine Corn Meal
60 Grams Butter - unsalted   
2  Eggs
65 Grams Mozzarella Cheese - grated
65 Grams Parmesan Cheese - grated
½ Teaspoon Heaped Anise seeds / Saunf  

¼ Teaspoon Salt  

¼  Cup Milk

¼ Teaspoon Baking powder

Method

In the bowl, add the butter and the eggs. Mix for a couple minutes with electric hand blender. Incorporate the grated cheeses and anise seeds. Add the salt and milk, mix well . Then, add the tapioca flour and corn meal,  continue mixing until well combined.   Keep this  covered with a cling film to  chill in the refrigerator for 30 minutes to an hour.

After you take the dough out from the refrigerator, add the baking powder and knead to a soft dough. 

Preheat oven to 180 degrees C.  Line two baking trays, with parchment paper and lightly dust it with cornmeal.  Keep aside.

Pinch the dough into small balls.  Roll each ball into a rope of about 5 or 6 inches long and ½ inch thick. Bring ends together to form a small circle and press to seal. Place them an inch apart on baking sheets .

I made the first tray into big circles and kept them about 2 -3 inches apart.  Found that on baking they did not expand much.  

The next tray, made small circles,  see pic above.

Bake them for 20 to 25 minutes until slightly golden  and can  see tiny red spots on the Chipa Argolla . Remove and cool them on to cooling rack. 

These are crisp from outside and soft and chewy from inside.

Lablels : Breads, Baking Bloggers, Mozzarella Cheese, Parmesan Cheese, Tapioca Flour, Cornmeal, Gluten free, Egg, Latin American, Paraguayan, Baked
Have a look at other Biscuits and Scones Recipes 

• Blueberry Drop Scones by Simply Inspired Meals
• Breakfast Biscuits by Sid's Sea Palm Cooking
• Carrot Cake Scones by Caroline’s Cooking
• Cheesy Garlic Jalapeno Drop Biscuits by Jonesin' For Taste
• Chipa Argolla by Sneha’s Recipe
• Chipas by A Day in the Life on the Farm
• Gruyère Prosciutto Scones by Karen's Kitchen Stories
• Lemon Blueberry Biscuits by Jolene's Recipe Journal
• Orange Pecan Biscuits by Palatable Pastime
• Sour Cream & Chive Jumbo Biscuits by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
• Spiced Pumpkin Scones by The Redhead Baker
• Very Cinnamon Scones by Hardly A Goddess