Ingredients (for 24 lollipops)
Grated Parmigiano Reggiano cheese, 160g
Poppy seeds, 2 tablespoons
Bonini Traditional Balsamic Vinegar of Modena DOP
Method
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.
