Combine the flours, sugars, tea, and masala chai spice in a medium-sized bowl.
Cube the butter and incorporate it into the dry ingredients by gently rubbing it with your fingertips until the mixture resembles breadcrumbs and starts to adhere.
Shape the dough into a ball and knead it lightly until a smooth biscuit dough is formed.
On a lightly floured surface, roll out the dough to approximately 5mm/1/4 inch thickness.
Use a 6cm cutter to create 14-16 large biscuits. If you have a smaller cutter (2cm), you can create mini shortbreads from the leftover dough without rolling it out a third time, as overworking the dough may result in tough biscuits.
Arrange the biscuits on a non-stick baking sheet and refrigerate for several hours or overnight to firm up.
Preheat the oven to 160°C/320°F/GM 3, then bake the chilled biscuits for 18-22 minutes.
After baking, let the shortbread rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Store the cooled shortbreads in an airtight tin for up to 5 days.
