A Guernsey Biscuit isn’t a biscuit at all … but a savory roll with a firm crust and fluffy soft centre.

Prep Time : 2 hrs 10 minutes (inc time to let the dough rise)
Cook Time : 20 mins
Total Time : 2 hours 30 mins
Serves : 6


  • 455g (1 lb) plain white flour
  • 28 g (1 oz) fresh yeast
  • 14g (½ oz) salt
  • 112g (4 oz) Guernsey butter*
  • 237 ml (8 fl.oz) warm Guernsey milk (or combination of water & milk)
  • 14g (½ oz) of sugar

* Traditionally Guernsey butter and/or lard would have been used



  1. Sieve and mix the salt and flour.
  2. Cream the butter, yeast & sugar and add the warm milk.
  3. Leave for ten minutes.
  4. Mix the creamed butter, milk etc with the flour and knead it well.
  5. Cover the bowl and leave to stand in a warm place for 1 ½ hours to rise.
  6. Knead the dough again lightly on a floured board and form into round shapes.
  7. Flatten the balls or roll them into biscuit shapes.
  8. Place on a greased baking sheet and leave in a warm place for 20 minutes.
  9. Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 20 minutes.