Cheesy, crunchy and gluten-free Paraguayan bread
Heat the oven to 350°F/176°C and grease a baking sheet.
In a large bowl and using an electric mixer, beat the butter with the anise seeds until it is creamy. Add the salt and 1 egg at the time. Add cheese and cassava flour and mix by hand.
Put the dough on a flat surface and knead for 2 to 4 minutes. Divide the dough into 34 equal portions, stretch the dough in the shape of a stick and then join it at the ends, shaping them like donuts. Put in the tray already greased.
Bake for 10 minutes. Remove from the oven and allow to cool completely (about 10 minutes). Lower the oven to 300°F/148°C and place the tray with chipas in the oven for 20 to 25 minutes, or until they are firm.
Allow to cool completely before serving. Store in an airtight container for up to 5 days.
This recipe was measured in grams. Measures in cups are an approximation.