These addictive sweet and slightly salty biscuits are made using wholemeal flour, ground almonds and peanut butter – as well as honey. They’re quick and easy to make and keep well in an airtight tin for 2-3 days (if you can make them last that long). You can use crunchy or smooth peanut butter, but make sure it’s one that doesn’t have any added sugar as the honey is all the sweetness this recipe needs.
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Preheat the oven to 150C fan/170C/Gas 3 ½. Line two baking sheets with baking parchment.
Use a wooden spoon to beat all of the ingredients together in a mixing bowl. Take small tablespoons of the mixture and roll into balls (if the mixture is too soft to roll then chill in the fridge for 20 minutes). Arrange the balls of dough on the baking sheets leaving at least 2cm gaps between each biscuit. Press each one lightly with the back of a fork to flatten slightly.
Bake the cookies for 10-12 minutes, or until very pale golden-brown and firm at the edges but still a little soft in the middle. Leave to cool on the tray for 2-3 minutes then transfer to a wire rack to cool completely.