Paraguayan chipa bread

I totally craved this the other day and googled some recipes and combined them to make what seemed the most authentic to what I'd had in Paraguay. They use mandioca flour (similar to yucca flour) but I couldn't find either of them in the store, so I went with tapioca flour instead and it worked well. SO yummy!!

1 1/2 cups flour (tapioca, yucca, or mandioca)

2 eggs

1/2 cup crisco shortening

1 tsp salt

3 Tbl grated parmesan cheese

1/2 lb mozzarella cheese (or other soft cheese like queso ranchero)

2 tsp anise seeds

Combine flour, eggs, crisco, salt, parmesan and anise until blended. Cut mozzarella into small chunks and hand fold-in until dough is smooth and malleable. Pat into patties (they don't rise and will cook unevenly if formed into balls) 1/4-1/2 in thick and however big around as you want. Bake on ungreased cookie sheet at 400 degrees for 15-20 minutes (depending on how many rolls you put in at once). Sides will turn dark yellow and outsides will harden. Yields 10 3in chipa.