Mix the ingredients for the spice mix together in a small bowl. The spice mix can be stored in an airtight jar for up to 3 months

In a medium sized bowl mix together the flours, sugars, tea and spice. Cube the butter then add to the bowl. Using your fingertips, gently rub the butter into the dry ingredients until it resembles breadcrumbs. Once you reach this stage, keep on rubbing until the mixture begins to stick together, then form a ball with the dough and gently knead to produce a smooth biscuit dough

Lightly flour a work surface and roll the dough out to approximately 5mm (¼ inch) thick. Using a 6cm cutter, press out the biscuits. You can make the mini shortbreads from the off cuts if you have a smaller cutter (mine was 2cm). Reform any leftover dough into a ball and re-roll to cut out additional biscuits. You should end up with around 14-16 large biscuits by this stage. I don't recommend rolling out the leftovers a third time as the dough can get overworked and result in tough biscuits

Place the biscuits onto a non-stick baking sheet and chill in the fridge for several hours (or overnight) to firm up

Bake in a preheated oven (160°C/ 320°F/ GM 3) for 18-23 minutes. They are ready when they are just beginning to turn golden. Allow to rest on the baking sheet for 2 minutes, then transfer the shortbreads to a wire rack to cool completely

Once cool, store in an airtight tin for up to 5 days