Digestive biscuits

Heat the oven to 200C/fan 180C/gas mark 6 and line two baking trays with baking paper.

Spread the pecans on one of the trays and roast for 10 minutes. Allow to cool, then pulse the nuts in a blender until they resemble coarse flour.

Mix the butter and sugar together until creamy (use an electric mixer if you have one), then add the eggs, one by one. Add the baking powder, then add the pecans, salt and flours, a teaspoon at a time. It will take a while for the mixture to come together. It will appear very dry at first, but don’t be tempted to add milk or water. Use the dough immediately or leave it in the fridge for 15 minutes.

Pat the dough flat on a floured work surface or a sheet of baking paper. Dust the dough with flour to prevent the rolling pin from sticking, then roll out the dough until 5mm thick. Use a round cutter to cut out the biscuits. Push the leftover dough back together, roll it out and cut out more biscuits until you have used all the dough.

Place the biscuits on the baking trays and prick all over with a fork. Bake in the middle of the oven for 10-13 minutes, depending on how dark you like them.