Homemade Tim Tams Recipe

Who knows how long I've wanted to try Tim Tams. They are an Australian candy bar with a chocolate buttercream filling between two chocolate biscuits and a chocolate coated top. Yes, chocolate lovers' paradise! You can see why I want some so badly.

Ingredient

– 4 ounces unsalted butter softened, 1 stick or 115 gram – 1/2 cup granulated sugar 115 grams/4 ounce – 1 whole large egg – 1/4 cup unsweetened cocoa powder 30 grams/1 ounce, Dutch – 1 cup unbleached all-purpose flour 150 grams/5.5 ounce – pinch of salt FILLING – 4 ounces unsalted butter softened, 1 stick or 115 gram – 1 cup powdered confectioners sugar 125 grams/4.5 ounce – 1 tablespoon unsweetened cocoa powder Dutch – 1 tablespoon malted milk powder COATING – 7 ounces milk chocolate chopped, 200 gram – 1 tablespoon coconut oil – Roasted chopped peanut + toasted pumpkin seeds optional

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1

Beat butter and sugar till light and fluffy. Scrape the bowl, add the egg, and beat until the mixture lightens. Add cocoa powder and beat until smooth and lump-free.

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Instruction

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2

Fully incorporate flour and salt. Very soft dough. Place dough on parchment or wax paper. Roll the dough into a huge 1/4-inch-thick rectangle on another parchment paper.

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3

Place dough on baking dish and freeze for 30 minutes. Preheat the oven to 350°F (180°C) and line two baking sheets with parchment.

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4

Slice 28 3x6 cm (1 1/4 x 2 1/2 inch) rectangles from frozen dough. Divide the rectangles and place them on the baking trays. 

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5

Remove from oven after 10 minutes and cool on a wire rack. To create the filling, cream the butter until soft, then add the remaining ingredients and beat well.

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6

Spread a generous teaspoon of filling on half the cookies. Put the remaining cookies on top and refrigerate while you melt the coating chocolate.

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7

The coating is made by melting chocolate and coconut oil in a heat-proof bowl in the microwave on High (100%) for 30 seconds at a time, stirring well. 

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8

Remove and stir chocolate slowly until smooth after melting. Chocolate can be melted over a double grill on the stove.

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9

I prefer to use a fork to dip a cold biscuit in chocolate and let the excess drip into the bowl. Top bars with chopped peanuts or roasted pumpkin seeds.

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10

Refrigerate and dip again in melted chocolate if desired. Return to baking trays and chill until chocolate is firm, then resist eating them all!

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also see

also see

Chocolate Dipped Vanilla Bean Cashew Crescent Cookies Recipe