Grange Discs (named after the Grange School of Cookery)


250g cheese (basically any type will do, but not too much soft ie Brie or blue in the mixture), grated or chopped until fine in food processor
250g butter
300g plain flour
Seasoning - a mixture of any of salt, black pepper, oregano, caraway seeds, cumin … up to you!
Coating - crushed peppercorns, herbes de provence, sesame seeds, ground paprika


Mix together in food processor the cheese, butter, flour & seasoning until it forms smooth dough (and becomes a lump in the food processor).

Remove from bowl and split into 3, then using greaseproof or parchment paper, roll each lump into a sausage shape, then cover with different coatings - 1 x herbs, 1 x peppercorns, 1 x sesame seeds for example. If you are feeling artistic and have the time, I sometimes make 1 lot square, 1 lot round and 1 lot triangular.

Chill well before use, then slice into discs and bake in a hot oven (200c) for approx 10 min until just brown, then allow to cool.

This recipe is very forgiving - will keep in the fridge ready to slice for a week or so. Can also be frozen and needs only approx 15mn out of the freezer before soft enough to cut & cook.

 

[Recipe provided by Izzy Evans]

 

 

This is just one of the many recipes that chalet staff use throughout the winter. For more great recipes click here.

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