Dorset knob

Dorset knob is a traditional rusk or biscuit originating from Dorset, hence the name. These rusks have been baked by Moore's company since the late 19th century, and it's believed they were originally made from leftover bread dough, butter, and sugar and baked in the warm oven after the bread was removed. Although the exact recipe is nowadays a trade secret, it's believed that the dough includes sugar, flour, yeast, water, and fat. The rusks are baked at high temperature, during which they are turned over. Once done, they should be hard and crumbly. Dorset knobs are usually dipped in tea in order to soften, but they can also be eaten with butter and cheese such as Dorset Blue Vinney.