These Mexican cheese buns are absolutely magic.
They have a thin crust and gooey gooooooooey inside! Obviously they are not dairy free, so choose a good quality organic cheese.

You need a flavorful hard cheese, I use Parmesan.

Recipe:

• 2 cups Tapioca flour
• 85 grams Parmesan cheese
• 2 eggs
• 1/2 cup butter
• 1/4 cup milk
• 1/4 cup water
• 1 ts salt
• Optional: 1/2 ts garlic powder

Get your flour (and garlic powder) ready in a mixer bowl. Set your oven to 190 degrees Celsius.

Combine butter, milk, water and salt in a pot and bring to a boil. Poor the mixture straight into the flour and beat until the dough is smooth and elastic.

Add the cheese and combine.
Beat the eggs in a small bowl and add slowly to the dough while mixing.

Use a tablespoon and drop 20 balls on two lined baking trays. Bake for 20 minutes in the middle rack.

Let it cool 10-15 minutes before attacking the little love nuggets!