- Makes 18
This snack is just the right size to satisfy your afternoon 3:30itis. With no egg, these cookies are made with a very unexpected ingredient – black tea!
- 125 g unsalted butter, melted
- 6 black tea bags
- ½ cup brown sugar
- 2 tbsp golden syrup
- 1 ⅓ cups self-raising flour
- ¼ cup orange marmalade
- 18 dark chocolate melts (45 g)
- Extra 50 g dark chocolate melts, melted
- fresh 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.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||4.7 g|
|Total carbohydrates||19.9 g|
|- Sugars||11.1 g|
|Dietary fibre||1.7 g|