Moores Biscuits
I
n 1850 Samuel Moore devised an unusual biscuit
at his family bakery in Morcombelake.Soon they
were popular around the area, and counted Thomas
Hardy among their fans. Now Dorset Knobs are
recognised around the world, have their own annual
throwing contest and form the staple for the bakery, now
in its fifth generation of the Moore family.
In the past the bakery made shortbread, butter
biscuits and Easter cake as well as the thrice-baked
round biscuits.
Now it’s Knobs for about three months of the year,
and butter biscuits, with no preservatives, the rest of the
baking season. The West Country range includes
butter, and butter with Stem Ginger, Lemon, Pecan
Nuts, Fudge Pieces or Chocolate Chips.
A popular gift pack offers a chance to sample either
Butter, or Butter with Lemon or Fruit and Spice and
Butter Shortbread.
Easter biscuits and ginger biscuits are also available,
either at the shop on the main road through
Morcombelake or at many shops and fine delicatessens
in the region.
The secret of the Dorset Knob, ideally eaten with
Blue Vinny cheese, or perhaps dunked in local cider, is
the best simple ingredients – flour, sugar, margarine and
yeast, baked twice in the traditional way, and, for the
third baking a low heat bake for more than four hours to
allow each biscuit to dry out to perfection.
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