Champagne Toppers by LoveBites – Rachel and Kelly

This makes 30 biscuits
65g of good quality Parmesan, grated
60g Butter
75g Flour

This is really easy. Just pop all the ingredients into a mixer until it forms a dough. Take out and place on a big sheet of cling film, roll into a long sausage and wrap tightly. Be sure to measure your Champagne to ensure they will sit perfectly on top. Refrigerate.

For the Pesto
200g Pumpkin Seeds
2 Peeled Garlic Cloves (or fresh wild garlic if its in season)
200g Sunflower Oil
A big handful of Fresh Basil
A good pinch of Salt

Put all the ingredients into a blender expect the Basil. Blitz, then add the Basil until you have a rough consistency. Pre heat the oven at 180c. Bring the biscuit dough out of the fridge, remove the cling film and slice into this biscuits. Pop them on a tray and bake until golden. Once the biscuits have cooled, dollop on some lovely Pesto and make a Cucumber Swirl using a potato peeler, or Asparagus if you prefer.

LoveBites decorates them with Fresh Edible Flowers, some Edible Silver Sparkle or Gold always adds a bit of fun and drama!

We pop these onto the glasses filled with Champagne just before the guests arrive as collectively they create such a ‘wow’ factor. But they are equally pretty served on their own.

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