Gruyère de Comté and Poppy Seed Lollipops
A great choice for show-stopping canapés or a wonderful homemade gift for your loved ones, these Gruyère de Comté and poppy seed lollipops are sure to be a festive favorite.
Equipment
- 2 large baking trays
- 10 lollipop sticks
- Greaseproof paper
- Cellophane wrap and string or polystyrene block for decoration (optional)
Ingredients
- 80g Gruyère de Comté finely grated (you can use Italian Parmesan or Swiss Gruyère as alternatives)
- 1 tsp poppy seeds
- 1 tsp sesame seeds
Method
- Preheat your oven on a high heat, at around 220 °C (425°F)
- Get two large flat baking trays and line with greaseproof paper
- Combine the Gruyère de Comté, poppy and sesame seeds together in a bowl
- If you have a 9cm chef’s ring or cookie cutter, place on the baking paper and add a thin layer of the mixture (approx. 1-2cm thick). Alternatively, you can draw a circle around the base of a circular mug or glass to use as a template. When baking, the mixture spreads so ensure there’s plenty of space between each one!
- For added magic, place a lollipop stick on top, with the tip in the centre of the cheese disc. If you have any spare Gruyère de Comté – cover the tip of the stick so it’s extra-secure
- Repeat the process – you should have around 10 lollipops in total
- Bake for 5 minutes on the middle shelf until golden and bubbling
- Once baked, slide the discs onto a cooling rack to avoid a soggy bottom!
- When cooled, place the lollipop in a small cellophane bag and tie with festive string for the perfect homemade present, or for a fabulous centerpiece, decorate a styrofoam block and pierce each with a lollipop stick!
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