Step 1

Preheat your oven to 200C (fan).

Step 2

Pour the milk, olive oil and salt into a small non-sitck saucepan. Heat gently until almost at boiling point, then take off the heat.

Step 3

Add the tapioca starch to a large mixing bowl (or stand mixer bowl). Pour the hot milk mixture into the bowl and get stirring! My stand mixer makes quick work of this - I would stay mix for 2-3 minutes until smooth. Arm power takes a bit longer, but I have made these manually too - give it some muscle and stir until smooth and sticky (while thinking of the amazing arm workout you are getting :D).

Step 4

Next incorporate the egg into the mixture, stirring until fully worked into the sticky dough.

Step 5

Now add the grated cheese to the dough and mix to distribute it evenly. I know what you are thinking "omg what a sticky mess"! But this is exactly what it should be looking like, trust me.

Step 6

Take an oven tray and line with a silcone mat or non-stick baking parchment. Wet your hands, then scoop a small ball of the dough (a heaped tbsp) out of the bowl and onto your wet palms - the water should stop the dough from sticking to you. Gently form into a smooth ball and place on the baking mat. Repeat until you have 6 balls of dough ready to be baked. They will not hold their form exactly, but don't worry they will puff up during baking.

Step 7

Pop the tray into the oven and bake for 20 minutes - you'll see they come out beautifully puffed and golden!

Step 8

Repeat steps 6-7 with the remaining dough, then enjoy your tasty cheese bread. These are best served warm, but you can save any leftovers for later as they reheat well. Keep them in an airtight container and warm for a few minutes in the oven when you want to eat them.