Thumbprint cookies with marmalade and chocolate

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.

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.

Spoon about ½ 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.

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.