Gluten Free Tim Tam Recipe

Step 1

In a bowl, mix together the melted butter, caster sugar and cocoa.

Step 2

Then mix through the maple syrup.

Step 3

Once mixed add the baking soda and plain flour.

Step 4

After mixing for a couple of minutes the mix should start to come together and form a ‘crumb-like’ consistency, when it reaches this add the egg.

Step 5

Continue mixing until the mix can be brought together into a ball.

Step 6

Roll out the biscuit dough into a ball.

Step 7

When the dough reaches the desired consistency, wrap it tightly in cling wrap and place it in the fridge for 20 minutes.

Step 8

Preheat the oven to 140 degrees celsius (275 degrees farenheit).

Step 9

Roll the dough out really thin.

Step 10

Using a ruler cut them into rectangles.

Step 11

Prepare a tray by lining it with baking paper. Place the biscuits onto this.

Step 12

Cook the biscuts in the oven for 15 minutes.

Step 13

After 15 minutes take them out the oven and let them cool for 15 minutes.

Step 14

While the biscuits are cooling, in a stand mixer, mix the butter until creamy.

Step 15

Once creamy, add the icing sugar, milk, vanilla extract, cocoa powder and pinch of salt. Continue mixing until smooth and creamy.

Step 16

Add the buttercream onto a single biscuit. You can do this with a spoon but I like to use a piping bag to pipe the icing onto the biscuit.

Step 17

Once covered, place another biscuit on top. Continue step 15 and 16 until all biscuits are formed. Then place them in the fridge while you prepare the chocolate.

Step 18

reak the milk chocolate into small pieces. Put two thirds of the chocolate into the bowl and melt it in 30 second intervals, stirring between each interval.

Step 19

Add the remaining milk chocolate and mix until melted.

Step 20

Coat the biscuits in the milk chocolate, ensuring all sides are covered.

Step 21

Place the covered biscuits into the fridge.

Step 22

Once the chocolate has hardened they are ready to eat. Enjoy.