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parmesan and poppy seed lollipops | |
ingredients
1. Preheat
the oven to 220C/425F/Gas 7,
line two large baking trays with baking paper and grease them with
butter. You
may have a non stick baking sheet that you could use instead. 2. Mix
the cheese and seeds together in a
small bowl. Sit a 9cm/3½ cookie cutter on one of the baking trays and
sprinkle
a small handful of the mixture into it. Carefully lift the ring off to
reveal a
neat-edged disc of parmesan and lay a lollipop stick on top, with the
tip of
the stick touching the middle of the disc. 3. Repeat
with the remaining cheese and
sticks to make 10 in total (leaving about 3cm/1¼in spaces between them
to allow
for any spreading during cooking). You may want to do double quantities
if
you’re serving lots of people! 4. You
should have a little parmesan left
over, so use it to cover up the part of the lollipop stick resting on
the disc.
5. Bake
in the oven for five minutes,
swapping the lollipops to a different shelf halfway through. The cheese
should
be lightly golden-brown and bubbling. 6. Remove
from the oven and slide the
paper off the baking trays and onto a rack to help speed up cooling.
Leave to
cool for 1–2 minutes, or until the lollipops have become crisp. Very
carefully
remove each one with a palette knife. 7. Serve!
Try serving stuck upright into a
box with holes in the top. |
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