Homemade Digestives

I decided to ground the nuts myself as opposed to using only almond flour so I could have a mixture of flavours and a bit more texture. I’ve tested these on a few friends and family, and all have loved them with a cup of tea! 



1/2 cup mixed nuts (walnuts, brazil nuts, almonds)

1/2 cup whole almonds

1/3 cubed organic unsalted butter

2 tbsp jaggery syrup (agave syrup is a good alternative)

pinch of sea salt 

2 tbsp tapioca



  • Place all nuts in a food processor and pulse until finely ground
  • Add the butter, jaggery syrup, salt and tapioca. This will form a soft dough, divide into two portions
  • Preheat oven to 175C
  • Roll each portion between two baking sheets to a 2cm thickness and place this in the freezer for 30mins to firm up
  • Using a cutter, cut out biscuit shapes and place on baking sheet 
  • Bake in oven for 8mins 
  • Carefully place on rack to cool 



  • When grinding the nuts, you want a good fine texture but a little coarser than shop bought ground almonds
  • If the dough becomes too soft to handle, put back in the freezer for 15mins 
  • When you take out the biscuits, they will still be slightly soft in the middle. This is normal! Cooling it on the rack for an hour will harden it without drying it out