Pandebono – cheese rolls from Colombia

Ingredients for 4 servings:

• 240 g tapioca flour
• 2 tbsp corn flour
• 1 tsp baking powder
• 1 tbsp sugar
• 3 tbsp butter, soft
• 1 egg(s)
• e.g. milk
• 400 g shepherd’s cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

gluten-free

Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Using a dough hook, mix the egg, the feta cheese (crushed with your fingers), butter, and half a cup of milk until a dough forms. Combine the tapioca flour, cornflour, baking powder, and sugar and stir into the cheese mixture. If the dough is too dry, add enough milk to form balls (a consistency like play dough). Form balls about 3.5 cm in diameter, place them on baking paper, and bake for about 15 minutes. The pandebono are ready when the surface is lightly browned. Pandebono are small rolls that are best eaten warm; they are especially delicious then, and the creamy interior is warm thanks to the generous amount of cheese. They are a great side dish to salads or just on their own.