Dorset Knobs

One of Dorset’s most famous exports.

Made just up the road from us by the Moores Bakery the history of the Dorset Knob goes back to the 19th Century when these small pieces of dough were just left overs from a morning’s bread production.

The dough was moulded in small rounds, the shape of an embroidered "Dorset Knob" button, proved and slowly baked in the falling heat of the wood-fired oven. In the morning the biscuits would emerge crisp and golden with remarkable keeping qualities. The fact they would stay fresh for weeks mode them a store cupboard staple for farming folk who would poor hot tea and sugar over them eaten in a similar way to modern cereal today.

Today Dorset Knobs are still made by hand in the traditional way from a recipe little changed in 150 years, the whole process taking about ten hours. Three Separate bakings are used to give them a crisp texture and a flavour that is unique. They make the perfect accompaniment to many cheeses especially the Dorset Blue Vinney or mature cheddar. The range has been expanded this year to include a Malted Knob and a Grains & Seed Knob as well at the traditional Stoneground knobs.

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