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