Serves 8
INGREDIENTS
- 150g butter, chopped
- 1 cup milk
- 1 tsp sea salt
- 2 cups gluten-free tapioca flour
- 2 eggs
- 1 cup finely grated parmesan
METHOD
- Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper.
- Place butter and milk in a saucepan over medium-high heat. Cook for 3 to 4 minutes or until butter has melted. Bring to the boil. Stir in salt and flour. Cook for 1 minute. Remove from heat. Set aside for 5 minutes to cool.
- Add the eggs, one at a time, mixing well after each addition. Stir in the parmesan. Mix well to combine.
- Roll 2 level tablespoons mixture into balls. Place on prepared trays, 5cm apart. Bake for 30 minutes or until puffed and golden brown. Stand for 5 minutes. Serve.
Approx. per serve: 1506kJ | fat total 21.2g | saturated fat 13.5g | protein 6.9g | carbs 34.4g
