Gruyère de Comté and Poppy Seed Lollipops

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 an alternative)
• 1 tsp poppy seeds
• 1 tsp sesame seeds

Method

1. Preheat your oven on a high heat, at around 220 °C (425°F)

2. Get two large flat baking trays and line with greaseproof paper

3. Combine the Gruyère de Comté, poppy and sesame seeds together in a bowl

4. 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!

5. 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

6. Repeat the process – you should have around 10 lollipops in total

7. Bake for 5 minutes on the middle shelf until golden and bubbling

8. Once baked, slide the discs onto a cooling rack to avoid a soggy bottom!

9. When cooled, place the lollipop in a small cellophane bag and tie with festive string for the perfect homemade present, or for a fabulous centrepiece – why not decorate a polystyrene block and pierce with each lollipop stick!