Step 1

In the bowl of a stand mixer, whisk the butter and sugar until obtaining a frothy mixture.

Step 2

Add the egg, and mix so that it is well incorporated, then add the cocoa, flour and salt.

Step 3

Mix until obtaining a homogeneous batter.

Step 4

Spread the mixture on a baking sheet lined with parchment paper, about ¼ inch thick.

Step 5

Place the batter in the freezer for 45 minutes.

Step 6

Preheat the oven to 350°F / 180°C.

Step 7

Take the batter out of the freezer and pre-cut 24 rectangles of about 1x3 inches (3x7 cm)

Step 8

Bake the cookie dough for 10 to 12 minutes.

Step 9

2 minutes after getting the cookies out of the oven, cut rectangles and let them cool completely on a rack.

Step 10

In the bowl of a stand mixer, whisk the butter and sugar, then add the Ovomaltine chocolate powder until obtaining a creamy and homogeneous mixture.

Step 11

Using a spoon or a pastry bag, spread the cream on half of the cakes and cover with the other half.

Step 12

Place them in the fridge while you prepare the chocolate topping.

Step 13

Melt the milk chocolate in a double boiler.

Step 14

Add the coconut oil and mix.

Step 15

Smooth with a spatula and let cool slightly.

Step 16

Using a thin wooden skewer, dip the cakes one by one into the melted chocolate and place them on a cooling rack.

Step 17

Store Tim Tam in the refrigerator until the chocolate hardens.