Dorset Knobs

As the name suggests, these traditional 'rusklike' biscuits hail from Dorset. They are made from a fermented dough and are given three separate bakings to give a unique flavour and crisp texture. Traditionally they were a cupboard staple for farming folk, who would pour hot tea and sugar over them and eat them for breakfast! Nowadays they are more often split open and eaten with a little salted butter or mature cheese.