Traditional Dorset Knobs

Prepare a yeast dough with butter and milk.

Roll the dough into small, round balls about 3cm in diameter.

Bake at 200°C for 10-15 minutes until light brown.

Let them stand for 24 hours to cool and dry out.

Return to a very low oven (100°C) for 3-4 hours until they are bone-dry and very hard throughout.

Traditionally eaten by crumbling into a bowl of cider or served with local Blue Vinney cheese and butter.