Dorset Knobs have been popping up in the news since the announcement that the annual knob-throwing contest has been cancelled for the third year running.

In 2020 it was all down to the lack of a suitable venue and in 2021 it was because of, well, you can probably hazard a guess.

So what’s nobbled this year’s biscuit-based battle?

Well, it’s all to do with size apparently. The event has grown so popular that it’s become too big to handle, according to organisers in the village of Cattistock.

They do hope, however that the event, which was due to be held on 1 May in the village as part of the Frome Valley food festival, will be back next year.

Dorset Knobs have been made by the Moores family of bakers since 1860. After bread-making it was the custom to make ‘knobs’ using the left-over dough. This was then dried out in the ovens to produce a sort of rusk.

Today, the famous biscuit is still made from traditionally-fermented dough and is given three separate bakings to give it its unique flavour and crisp texture.

For the uninitiated, to compete in the Dorset Knob-throwing contest competitors must hurl their knobs as far as possible. The current record of 29.4 metres (96 feet) stands unbeaten since 2012.

• These are the contest rules, according to the Dorset knob-throwing committee:
• Three Dorset knobs per go, furthest knob thrown is measured;
• Use only Dorset Knobs provided;
• Standing throw from marked standing point;
• Underarm throwing only;
• One foot must remain on the ground during throwing;
• Distance of the furthest knob only measured within the designated throwing zone, which is 5 metres wide x 32 metres long, marked in 2-metre zones, with use of measure in between marks to determine distance thrown;
• Dorset knob measured at final resting place;
• If Dorset knob breaks upon landing it will be the umpire’s decision of final resting place.

Dorset Knobs were originally a cupboard staple for farming folk who would pour hot tea over them and eat them for breakfast.

Nowadays, they tend to be split open and eaten with butter or a good, mature cheese.

Or are they? Do you have a different favourite way of eating your Dorset Knob? If you do, we’d love to know at newsdesk@blackmorevale.net