Poppy Seed Parmesan Crisps Food

POPPY SEED-PARMESAN CRISPS

Steps:

• Heat oven to 375°F. Cover a large baking sheet with parchment paper. Place 1 tablespoon of cheese on parchment and spread lightly with your fingertips to shape a 3-inch round. Top with a pinch of poppy seeds. Repeat to make more rounds, leaving 2 inches between each.
• Bake crisps until light golden, 5 to 6 minutes. (Avoid browning, or the cheese and seeds will turn bitter.) To curl crisps, use a thin metal spatula to remove from parchment paper, and drape immediately over a rolling pin. For flat crisps, transfer to a flat surface lined with paper towels.
• Repeat with remaining cheese mixture to make more crisps. (Or refrigerate mixture and bake crisps to order as desired.) Store in an airtight container for up to two days.

PARMESAN AND POPPY SEED LOLLIPOPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line two large baking sheets with parchment paper and grease.
• Toss the cheese and seeds together in a small bowl. 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. 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. 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).
• You should have a little Parmesan left over, so use it to cover up the part of the lollipop stick resting on the disk.
• Bake in the oven for 5 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 sheets and onto a rack to help speed up cooling. Let cool for 1 to 2 minutes until the lollipops have become crisp. Very carefully remove each one with a spatula. I like to serve these stuck upright into a box with holes in the top.

PARMESAN CRISPS

Steps:

• Preheat oven to 400 degrees.
• Cover baking sheets with non-stick baking parchment and lightly brush parchment with butter.
• Sprinkle cheese in mounds on baking sheets and flatten slightly with a fork to 2-inch rounds.
• Bake for 2-1/2 minutes.
• Sprinkle Parmesan rounds with chives and bake for 30 seconds or until golden brown.
• Remove Parmesan rounds from oven.
• Leave for 2 minutes to become crisp.
• Using a metal palette knife, transfer to a wire rack to cool.

LEMON POPPY SEED CRISPS

Steps:

• Preheat your oven to 350.
• Bring the lemon juice to a simmer in a saucepan, over medium heat. Cook until it is reduced by half. Add 1/2 cup of butter, stir until melted. Set aside.
• Whisk together flour, baking powder, salt, and 1 tbsp poppy sends in a bowl, set aside.
• Put the remaining 1/2 cup of butter and one cup of white sugar in the bowl of an electric mixer fitted with the paddle attachment, mix on medium until creamy. Add egg and reserved lemon butter, mix until pale. Mix in vanilla and 2 teaspoons lemon zest. Gently add flour mixture. Refrigerate the dough for about 30 minutes, until a chunk forms into a soft ball shape easily.
• Stir together the remaining 1/2 cup white sugar, 1 1/2 tsp lemon zest, and a goodly sprinkle of poppy seeds. in a bowl. Roll or scoop the dough into into 1 1/4-inch balls, and roll the balls in the lemon-sugar mixture. I recommend gently shaking them one by one in your bowl of mix.
• Space the balls two inches apart on a baking sheet lined with parchment paper. Flatten slightly with a fork dipped in the sugar/lemon zest/poppy seed mix.
• Bake the cookies until they are just browned around the edges, about 12 to 13 minutes. Let them completely cool on wire racks. Store them in an airtight container for a week, or freeze them to save them for Christmas.