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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.

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