MOORES DORSET KNOBS ORIGINAL WHITE 200G

Dorset Knobs are made by hand in the traditional way from a recipe little changed in 150 years, the whole process taking about ten hours. Three Steparate bakings are used to give them a crisp texture and a flavour that is unique. Dorset Knobs may be eaten the traditional way with tea, or split open and eaten with butter of cheese. Reported to originate with Maria Bligdon, "a formidable woman with striking looks and great strength. She could handle a sack of flour as well as any man and was known for getting her own way." Around 1852 she began the 'White Cross Baker' in Litton Cheney, near Dorchester where one of her bakers, Mr Moores, either devised, or introduced, the Dorset Knob.

The recipe consists of bread dough with sugar and butter, shaped into round balls by hand and baked three times, to produce a crumbly rusk-like texture. On Mary Blingdon's death, Moores set up his own bakery at Morcombelake with his sons, which continues to this day. Nellie Titterington, Thomas Hardys parlour maid, revealed that the author "would most enjoy a cup of soup, followed by two boiled eggs. He finished his meal with Dorset knobs and Stilton cheese, both favourites of Mr Hardy, Dorset knobs especially.

Ingredients Wheat Flour, Water, Caster Sugar, vegetable Oil (Rapeseed), Yeast.