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.