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Parmesan, poppy seed lollipops

Parmesan, poppy seed and Bonini traditional balsamic of Modena DOP lollipops

Preheat the oven to 220C/425F/Gas 7, line two large baking trays with baking paper. Mix the cheese and seeds together in a small bowl. Sit a 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. Bake in the oven for five minutes: the cheese should be lightly golden-brown and bubbling. Leave to cool until the lollipops have become crisp. Garnish before serving with a few drops of Bonini Traditional Balsamic Vinegar PDO, which will make your lollipops tasty.

Ingredients for 24 lollipop
160 grams of grated Parmesan
2 tablespoon poppy seeds
Bonini Traditional Balsamic Vinegar DOP