Love to knit? Don’t miss your FREE 44-page knitting book with this month’s issue of Better Homes and Gardens magazine. Complete with 30 sensational patterns for the whole family you’re bound to have a woolly good time!
Also this month you’ll love our irresistible cuppa-inspired delights like these delicious thumbprint cookies with marmalade and chocolate – Yum!
Thumbprint cookies with marmalade and chocolate
A little naughty, but very nice! This snack is just the right size to satisfy your 3:30itis.
Preparation time: 15 mins plus 1 hour cooling
Cooking time: 25 mins
•125g unsalted butter, melted
• 6 Dilmah Premium Ceylon
• Black Tea Bags
• 1/2 cup brown sugar
• 2 Tbsp golden syrup
• 1 1/3 cups self-raising flour
• 1/4 cup orange marmalade
• 18 dark chocolate melts (45g), plus extra 50g, melted
• Orange zest, to garnish (optional)
Step 1 Preheat oven to 160oC fan‑forced (180ºC conventional). Line 2 oven trays with baking paper. Put butter in a large bowl. Snip tops off tea bags and empty leaves into bowl. Discard bags. Mix well until combined. Stir in sugar, golden syrup and flour until a soft dough forms.
Step 2 Roll 1 Tbsp of dough into a ball then flatten slightly with fingertips. Make an indent in centre. Repeat with remaining dough to make 18 cookies. Arrange on prepared trays, 3cm apart.
Step 3 Spoon about 1/2 tsp of marmalade into each indent. Bake for 20 minutes or until golden. Remove from oven and immediately top each with a chocolate melt, then return to oven for 1 minute to allow chocolate to slightly melt and adhere to cookies. Remove from oven and set aside on trays to cool completely.
Step 4 Drizzle melted chocolate over cookies, in a backwards and forwards fashion, to create lines. Set aside to allow choc to set. Garnish with zest, if using, and serve.
For more irresistible recipes don’t miss the May issue of Better Homes and Gardens with your FREE 44-page knitting book, on stands now!