tim tams

These&nbsp;Homemade Tim Tams are an Australian specialty consisting of two chocolate cookies, sandwiched around chocolate-malt frosting, dipped in chocolate. Sounds pretty good doesn't it?

Homemade Tim Tams

unsalted butter (at room temperature (115 g))

granulated sugar ((1/2 cup, or 115 g))

egg (at room temperature)

oz unsweetened Dutch-processed cocoa powder ((1/3 cup,

oz all-purpose flour

salt

oz sugar

tbsp unsweetened Dutch-processed cocoa powder

tbsp malted drink powder ((like Ovaltine or Horlicks))

oz milk or dark chocolate ((280 g))

coconut oil

Combine the butter and sugar in the bowl of a large stand mixer fitted with a paddle attachment, and cream until pale and fluffy. Scrape down the bowl, and add the egg and continue beating until the egg is incorporate and the mixture lightens in color. Add the cocoa powder and beat until there are no lumps. Finally, fold through the flour and salt until it is all incorporated. The dough will be very soft.

Scrape the dough out onto a piece of parchment paper. Add a second sheet of paper on top, and roll out the dough between the two sheets until it is a rectangle about 1/4-inch thick. Place the dough on a tray and freeze it for 30 minutes, or refrigerate it for 1-2 hours, until firm.

Preheat the oven to 350 F (180 C). Line two baking trays with parchment paper.

Cut the chilled dough into 28 small 1 1/4 in x 2 1/2 in rectangles. Place them in evenly spaced intervals on the baking sheets and bake for 10 minutes. Let the cookies cool completely at room temperature.

To Make the Cookies:

Cream the butter until soft, then sift in the remaining ingredients and beat until light and fluffy. Spread a heaping teaspoon of filling on half of the cookies, or transfer the frosting to a piping bag and pipe an even layer of filling on half of the cookies. Top with the remaining cookies, then put in the refrigerator to chill while you make the coating.

To Make the Filling:

For the coating, place the chocolate and coconut oil in a heat-proof bowl and melt them together in the microwave in 30-second bursts, stirring after every 30 seconds to prevent overheating. Once the chocolate is mostly melted, remove and stir gently until smooth.

Using a fork or dipping tools, dip a chilled cookie in the melted chocolate and place it back on the baking sheet. If you want to create a wavy pattern on top of the cookies, lightly press the tines of the fork or dipping tool to the top while the chocolate is still wet. Repeat until all of the cookies are dipped. Chill in the refrigerator, then devour!

To Assemble:

Feast on this – layers of choc cake, fluffy cream filling and rich ganache. That's what we call a Tim Tam slam dunk!

Tim Tam cake

butter, at room temperature, chopped

(1 3/4 cups) caster sugar

eggs

(1 1/2 cups) self-raising flour

(1/2 cup) plain flour

(3/4 cup) cocoa powder

tsp bicarbonate of soda

milliliters (1/2 cup) milk

water

Arnott’s Tim Tam Original, finely chopped

CADBURY Baking Milk Chocolate, chopped

milliliters ctn pouring cream

(3 cups) pure icing sugar, sifted

tbsp malted milk powder

tbsp milk

CADBURY Baking Milk Chocolate, melted, cooled

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5348771529001-6183937375001

Want to make a gluten free version of the Aussie classic, Tim Tams? You’ve found the right post! A few months ago we set out on a mission to make gluten free Tim Tams that look, taste and feel like a classic Tim Tam. Now here we are today, sharing with you our gluten free Tim Tam recipe.

Gluten Free Tim Tam Recipe

butter

caster sugar

cocoa powder

maple syrup

baking soda

plain flour

unsalted butter

icing sugar

milk

vanilla extract

Milk Chocolate

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

Once mixed add the baking soda and plain flour.

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.

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

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

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

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

Cook the biscuts in the oven for 15 minutes.

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

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

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

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.

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.

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.

Add the remaining milk chocolate and mix until melted.

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

Place the covered biscuits into the fridge.

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

Add just a few ingredients to a packet cake mix for surprisingly spectacular results.

5-ingredient Tim-Tamington slice

packet chocolate cake mix with icing

can sweetened condensed milk

97.50 gm Shredded Coconut

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Homemade Tim Tams

Tim Tam cake

Gluten Free Tim Tam Recipe

5-ingredient Tim-Tamington slice

Top 4 tim tams recipes from across the web

The most viewed tim tams recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Tim Tams

Tim Tam cake

Gluten Free Tim Tam Recipe

5-ingredient Tim-Tamington slice

The most viewed tim tams recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine