1. Preheat the oven to 180C fan-forced or 200C conventional. Line two baking trays with baking paper.

2. Sift the flour, bicarbonate of soda, baking powder and spices into a bowl.

3. Tip the contents of the tea bags into a small bowl with one tablespoon of boiling water and stand for one minute.

4. Add the hydrated tea leaves, sugar, butter and salt to the bowl of a stand mixer and cream with the paddle attachment on high speed until pale and creamy. Reduce the speed to low and mix in the eggs, golden syrup and almond extract until combined. Add the flour and spice mix and mix until a dough is formed.

5. Roll the dough into walnut-sized balls (about 20g each) and place on the prepared trays about 10 centimetres apart – you may need to bake these in two batches, or you can refrigerate or freeze any leftover dough. Garnish the biscuits with pistachios, almonds and silver or gold leaf (if using), flattening them slightly as you do. Bake for 15 to 20 minutes until lightly golden. Set aside to cool on the trays.

Tips

1. Omitting the tea and spice will yield a delicious plain butter cookie.

2. You could dip these in milk chocolate for a more decadent treat.

3. Roll the portioned balls of dough in cocoa before cooking, which will give the cookies a pretty, cracked effect once baked.

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