Paraguayan bread made during Holy Week.
In a large bowl, beat the butter until creamy. Add the eggs one by one and continue beating. Add the two kinds of cheese and the anise and beat until you have a creamy mixture.
Add cassava flour and salt. Mix by hand. Put the mixture on a flat surface and start kneading. Little by little add milk. Taste the dough for salt. Cover with a cloth and let stand.
Preheat oven to 425 ° F / 232 C and grease two baking sheets.
Bake for 20 minutes or until golden brown. Remove and let cool.
The ingredients in this recipe were measured in grams. Measures in cups are an approximation.
Chipa is best consumed the same day it was made.