Parmesan And Poppy Seed Lollipops Food

LORRAINE PASCALE'S PARMESAN & POPPY SEED LOLLIPOPS

Steps:

• Preheat the oven to 220°C/ 425°F/ gas mark 7. Line two large baking trays with greased baking paper. Toss the cheese and seeds together in a small bowl. Sit a 9cm ring or cookie cutter on one of the baking trays and sprinkle a small handful of the cheese mixture into it, in a thin layer.
• 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. Repeat with the remaining cheese and sticks to make 10 in total (leaving about 3cm spaces between them to allow for any spreading during cooking).
• You should have a little Parmesan left over, so use it to cover up the part of the lollipop stick resting on the disc. Bake in the oven for five minutes, swapping to a different shelf halfway through. The cheese should be lightly golden and bubbling. 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 one to two minutes until the lollipops have become crisp. Very carefully remove each one with a palette knife.Baking Made Easy

PARMESAN, POPPY SEED & CARAWAY TWISTS

Steps:

• To make the pastry, put the flour, butter and cayenne pepper into a food processor, then whizz into fine breadcrumbs. sprinkle the egg and water mixture onto the flour, then pulse again until the mixture begins to come together. tip the mixture onto a board and gently squeeze the pastry until it begins to come together in a ball, adding more water if it feels dry.
• Heat oven to 190C/fan 170C/gas 5. roll the pastry into a large a4-sized rectangle, roughly 20 x 30cm. Brush the sheet with the beaten egg and cut in half widthways. Sprinkle one half with the Parmesan and the second half with poppy and caraway seeds. lightly run the rolling pin across the top to press the cheese and the seeds into the pastry. Cut each half into 12-15 sticks. arrange on a baking sheet and chill for 10 mins.
• Bake for 8-10 mins until golden brown, then cool for 5 mins before lifting onto a wire rack.