Preheat the oven to 400°F (200°C).
Combine the flour, salt and chai with a whisk until well mixed. Grind the chai using a coffee or spice grinder before combining with flour and salt.
In a large bowl, beat the butter with an electric mixer until smooth. Gradually beat in the icing sugar until fluffy. Add the dry ingredients and mix only until combined. The dough will be a bit crumbly.
Roll level tablespoons of dough into balls and place an inch (2.5 cm) apart on parchment lined baking sheets.
Bake in the middle of the oven for 10 minutes until lightly golden and pale brown on the bottoms.
Let cool on the pan for 5 minutes on a cooling rack.
Place the icing sugar in a shallow container and roll each cookie in the sugar, covering it completely.
Transfer to a rack to cool. When completely cooled, roll in the icing sugar again.
Store in an airtight container between layers of waxed or parchment paper.