australian biscuit

Tim Tam is a popular Australian cookie, composed of a malted chocolate cream sandwiched between two chocolate cookies and covered with milk chocolate.

Tim Tam

unsalted butter ((soft))

caster sugar

cocoa powder ((100% cocoa))

flour (sifted)

salt

butter

Ovomaltine chocolate powder

milk chocolate

coconut oil

Stand mixer

Cooling rack

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

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

Mix until obtaining a homogeneous batter.

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

Place the batter in the freezer for 45 minutes.

Preheat the oven to 350°F / 180°C.

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

Bake the cookie dough for 10 to 12 minutes.

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

Cookie dough

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.

Chocolate cream

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

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

Assembly

Melt the milk chocolate in a double boiler.

Add the coconut oil and mix.

Smooth with a spatula and let cool slightly.

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

Store Tim Tam in the refrigerator until the chocolate hardens.

Chocolate cover

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Tim Tam

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Tim Tam

The most viewed australian biscuit recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine