A Brazilian teatime favorite, biscoito de polvilho are small bites made by pouring boiling milk over tapioca starch, then kneading in egg and shredded cheese. They bake up crisp outside and slightly chewy inside, with a firm crunch once cooled.
Bring the milk, cooking oil, and salt to a boil in a saucepan.
Pour the boiling mixture over the tapioca starch and quickly stir with a spoon to form a sticky dough.
Let the dough rest at room temperature for 10 minutes, until it is cool enough to handle.
Add the egg and shredded kashar cheese to the cooled dough. Knead until the dough is sticky but pliable enough to shape.
Shape the dough into small balls and arrange them on a baking pan. Bake in an oven preheated to 190°C / 375°F for 20 minutes, until crisp outside and lightly puffed.
Do not add flour even if the dough feels sticky; the tapioca starch will reach the right consistency as it cools. Allergens: milk (cheese) and eggs.
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