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.
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