A Guernsey good time: La Longue Veille

The eve before Christmas Eve is often filled with holiday activities — even if they’re not officially part of the celebration. Think frantic gift shopping and last-minute menu planning. But on the Island of Guernsey, there is a longstanding December 23rd tradition that has become part of the holiday calendar: La Longue Veille (in both the island’s patois Guernésiais and its parent language, French, it roughly translates to “the long night before”). The occasion is still observed by islanders, who mark it with family and neighborhood gatherings centered around mulled wine (traditionally served in coffee cups or mugs), mild cheeses, and Guernsey biscuits — yeast bread rolls baked using long-established recipes.

La Longue Veille traces its roots back hundreds of years; back in the day, Guernsey residents supported themselves primarily through knitting woolen goods. People of all ages contributed to the trade, men and women alike. In the longer, darker evenings of winter, they’d gather at one house to save on lighting fuel, knitting and singing the nights away. On December 23rd, the year’s projects were gathered and packed up for the Christmas Eve annual fair and market. The work was accompanied by the refreshments that have made the jump to the modern era: Homes that celebrate La Longue Veille still serve the traditional menu, including cheeses made with Guernsey milk, known for its rich flavor and golden hue.

If you’d like to tap into that La Longue Veille magic, choose mild cheeses like our Sark Butterkase, Belaire, and Gouda. For the true Guernsey experience, served mulled wine in mugs and accompany with Guernsey biscuits (recipe below). 

Guernsey Biscuits

3 ½ cups flour

4 ½ teaspoons (two packets) active dry yeast

2 teaspoons salt

1 stick unsalted butter, room temperature

1 cup whole milk, warmed to 110° F.

2 teaspoons sugar

Preheat oven to 400° F. Grease a baking sheet; set aside. Sift flour and salt. In a separate bowl, cream the butter and add the sugar and yeast. Add warm milk and let the mixture stand for 10 minutes. Add the flour to the wet mixture and knead thoroughly until incorporated. Let rise in a warm place for an hour and a half; turn out onto a floured surface and punch down. Cut dough with a biscuit cutter and let rounds rise on greased baking sheet for 20 minutes. Bake at 400° for 20 minutes — tops should be golden brown.