125g unsalted butter, melted
6 Dilmah Premium Ceylon Black Tea Bags
½ cup brown sugar
2 Tbsp golden syrup
1¹⁄³ cups self-raising flour
¼ cup orange marmalade
18 dark chocolate melts (45g), plus extra 50g, melted
Orange zest, to garnish (optional)
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.