Parmesan And Poppy Seed Lollipops
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
43
Spice
43
Sweetness
57
Sourness
39
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 tsps
Poppy Seed1 tsps
Sesame SeedDirections:
1
Special equipment: 10 white round lollipop sticks; round 3 1/2in (9cm) cookie cutter; 2 baking sheets Preheat the oven to 425 degrees F (220 degrees C)
2
Line two large baking sheets with parchment paper and grease
3
Toss the cheese and seeds together in a small bowl
4
Sit a 3 1/2in (9cm) ring or cookie cutter on one of the baking sheets and sprinkle a small handful of the cheese mixture into it, in a thin layer
5
Carefully lift the ring off to reveal a neat-edged disk of Parmesan and lay a lollipop stick on top, with the tip of the stick touching the middle of the disk
6
Repeat with the remaining cheese and sticks to make 10 in total (leaving about 1 1/4in/3cm spaces between them to allow for any spreading during cooking)
7
You should have a little Parmesan left over, so use it to cover up the part of the lollipop stick resting on the disk
8
Bake in the oven for 5 minutes, swapping to a different shelf halfway through
9
The cheese should be lightly golden and bubbling
10
Remove from the oven and slide the paper off the baking sheets and onto a rack to help speed up cooling
11
Let cool for 1 to 2 minutes until the lollipops have become crisp
12
Very carefully remove each one with a spatula
13
I like to serve these stuck upright into a box with holes in the top