Lunch: Parmesan and Poppy Seed Lollipops

This recipe includes superfoods such as:

Sesame Seeds, Poppy Seeds

Health benefits of Parmesan and Poppy Seed Lollipops

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production. Poppy seeds are packed with calcium, magnesium, B vitamins, and zinc.

Ingredients

Butter, for greasing
1 1/4 cup/3oz/80g Parmesan cheese, finely grated
1 tsp poppy seeds
1 tsp sesame seeds
Special equipment: 10 white round lollipop sticks; round 3 1/2in (9cm) cookie cutter; 2 baking sheets

Instructions

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.