Tim Tam

Homemade Tim Tams

Australia's beloved chocolate-coated malt biscuit, made from scratch. Perfect for the classic 'Tim Tam slam' with a hot drink.

Prep

30 min

Cook

15 min

Total

45 min

Serves

12 biscuits

Difficulty

Medium

Recipe ingredients

• •200 g (7 oz) plain flour
• •30 g (1 oz) cocoa powder, unsweetened
• •50 g (1¾ oz) malted milk powder, or 2 tbsp malt extract + 20g flour
• •100 g (3½ oz) unsalted butter, softened
• •100 g (3½ oz) caster sugar
• •1 large egg large egg, at room temperature
• •1 tsp baking powder
• •1 pinch salt
• •100 g (3½ oz) dark chocolate, 70% cocoa, for the filling
• •100 ml (3½ fl oz) double cream, for the filling
• •30 g (1 oz) unsalted butter, for the filling
• •300 g (10½ oz) dark chocolate or milk chocolate, for coating, plus 1 tsp vegetable oil

Steps

1. 1 Make the biscuits: Beat the softened butter and caster sugar until light and fluffy. Add the egg and beat well. Sift together the flour, cocoa powder, malted milk powder, baking powder, and salt, then mix into the butter mixture until a soft dough forms. Shape into a disk, wrap in cling film, and chill for 30 minutes.
2. 2 Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper. On a lightly floured surface, roll the dough to 5 mm (¼ inch) thickness. Cut into rectangles measuring about 5 cm × 3 cm (2 × 1¼ inches). Place on the tray, leaving a small gap between each.
3. 3 Bake for 12–15 minutes, until the biscuits are firm and lightly golden around the edges. A skewer inserted into the centre should come out clean. Transfer to a wire rack and cool completely.
4. 4 Make the filling: Chop the dark chocolate finely and place in a heatproof bowl. Add the butter. Heat the cream in a small saucepan until just simmering, then pour over the chocolate and butter. Let stand for 2 minutes, then stir until smooth and glossy. Cool for 15–20 minutes, until thick enough to spread or pipe.
5. 5 Pipe or dollop the filling onto the flat side of half the biscuits, then top with the remaining biscuits to form sandwiches. Press gently so the filling spreads to the edges. Chill for 15 minutes to set.
6. 6 Melt the coating chocolate with the vegetable oil in a heatproof bowl over simmering water (or in the microwave in 20-second bursts). Stir until smooth. Dip each biscuit sandwich into the chocolate, turning to coat completely. Lift out with a fork, letting excess chocolate drip off, and place on a wire rack set over a baking tray. Let set at room temperature for about 30 minutes, or refrigerate for 15 minutes.
7. 7 Serve at room temperature. For the authentic Tim Tam slam, bite off two opposite corners, then use the biscuit as a straw to sip a hot drink (coffee, tea, or hot chocolate). Eat the biscuit immediately before it melts.