35 g icing sugar 35 g granulated sugar 110 g butter, room temperature 140 g all purpose flour 1+1/2 tsp chai tea, buzzed to a powder with a spice/coffee grinder -Preheat oven to 350F. -Cream together your sugars and butter with a spatula in a large bowl. -Stir the tea powder into the flour, then stir the flour into the butter and sugars until it is a smooth creamy dough. -Follow the same plastic wrap method as for above Buckwheat Chickpea Sables, and refrigerate until completely chilled (or overnight). -Again follow the same procedure as the above cookie recipe, but roll the dough to twice the thickness. 1/2 an inch for best results, cut, and place on a prepared baking sheet. -Bake for 12-15 minutes, spinning the tray once during baking. -Cool the cookies on a wire rack for 15 minutes before munching!