Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 148

Dorset Knobs (a type of rusk) have been baked by the firm of Moore’s since the late nineteenth century. Originally, they are said to have been made from leftover bread dough mixed with butter and sugar and baked in the falling heat of the oven after the bread was removed. It is impossible to say, without further evidence, if the tradition is older than stated. Unlike the similar hollow biscuits made in East Anglia, no surviving domestic recipes have appeared. Law’s Grocer’s Manual (c. 1895) merely remarks that there were several species of rusk, mixed from flour, milk, butter and sugar, very light and spongy, cut into ‘particular shapes and sizes’, first baked on both sides, then dried in a low oven for 3-4 hours.

Around 1939-45, Knobs became the main business of the firm. Today, they make other biscuit specialities. This rusk was sold as a breakfast roll, when it would be dipped in tea to soften; it is also eaten with butter and cheese.