Empty the contents of the teabags and grind using a pestle and mortar (or similar), until the tea leaves are a coarse powder, with some larger pieces remaining.
Mix together the sifted flours, sugar and tea in a large mixing bowl.
Cut the butter into small chunks and add to the bowl.
Rub the butter into the mixture using your fingers until you have a breadcrumb consistency.
Make a well in the centre of the mixture and add the slightly beaten egg. Mix together until a ball is formed.
Separate the dough into two balls. Place one ball of dough between two sheets of non-stick baking paper and roll out using a rolling pin. You want the dough to have a thickness of approx. 1cm. Repeat this process for the second ball of dough and place both sheets of rolled out dough in the fridge to chill for at least 30 mins.
Once chilled, cut the dough using a round cutter. We used a 2.5 inch cutter and made 26 biscuits.
Place the cut dough onto a baking tray lined with either a silicone mat or non-stick baking paper, leaving around a 4cm gap between each.
Put the baking tray in a preheated oven at 160°C fan and bake for approx. 12-15 mins.
Remove from the oven and leave the biscuits on the tray for 5 mins.
Carefully remove the biscuits and place them onto a wired rack to cool.
