Tom Daley's walnut digestive biscuits
Makes 20 biscuits70 calories per biscuit
Ingredients
75g softened butter40g thick honeyPinch of salt100g wholemeal flour or rye flour50g rolled oats, roughly chopped in a blender25g walnuts, finely chopped
Method
Put the butter, honey and a good pinch of salt into a bowl and beat them together until the mixture looks creamy and smooth. If the butter is soft enough, you can do this with a wooden spoon. Add the flour, oats and walnuts, then continue to work the mixture to make a rough dough.
Bring the mixture together with your hands and knead it until smooth. Flatten the dough into a rough round, wrap it in apiece of baking paper and put it in the fridge to chill for 15 minutes. Preheat the oven to 180°C/160°C Fan/Gas 4.
Unwrap the dough and roll it out to a thickness of 4–5mm. Stamp out 20 rounds using a 5cm cutter. Prick each round twice with a fork and put them on a baking tray.
Bake the biscuits in the oven for 12–15 minutes until they’re golden, turning the baking tray around halfway through to ensure the colour is even. Transfer the biscuits to a wire rack to cool, then store them in an airtight container for up to 3 days.