Prepare a shortcrust pastry from flour, sugar, 1 pinch of salt, chai latte powder, egg and butter: Using the dough hooks of the mixer, first knead into coarse crumbs. Then knead very quickly with your hands in the bowl or on the work surface to a smooth dough.
Caution: If the dough is kneaded too long, the gluten (gluten protein in the flour) forms a skeleton. This is not desired in short pastry, as it makes the pastry tough. Wrap in foil and chill for approx. 45 minutes.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Roll out dough on a little flour or between two layers of baking paper 2-3 mm thin. Cut into rectangles (approx. 5 x 7 cm each).
Cut out mini holes for ribbons in the middle of each narrow side with a small punched spout. Fold both corners next to it inwards, press them on.
Put cookies on the trays. Bake in a hot oven for about 12 minutes one after the other. Take them out and let them rest for about 5 minutes. Pull the paper from the tray and let it cool down.
Chop the couverture and melt in a hot water bath. Dip the tea biscuits with the narrow side without a hole one third into the couverture. Sprinkle with sugar pearls and allow to dry. Decorate as you like with ribbon and small pendants.