Homemade Tim Tams
Two crisp chocolate cookies sandwiched with chocolate malt frosting and covered in a smooth chocolate shell.
Ingredients
Ingredients
- 4 oz unsalted butter at room temperature (115 g), plus extra for greasing if needed
- 4 oz granulated sugar 1/2 cup or 115 g
- 1 large egg at room temperature
- 1 oz unsweetened cocoa powder 1/3 cup or 30 g
- 5 oz all-purpose flour 1 cup or 150 g
- 1 pinch salt
- 4 oz unsalted butter softened (115 g) for filling
- 4 oz powdered sugar 1 cup or 115 g
- 1 tbsp unsweetened cocoa powder
- 1 tbsp chocolate malted milk powder such as Ovaltine or Horlicks
- 10 oz milk chocolate or dark chocolate chopped (280 g)
- 1 tbsp coconut oil
Instructions
- In a large mixing bowl, beat 4 oz room temperature butter and the granulated sugar together with a hand or stand mixer on medium speed for 3 to 4 minutes until very light and fluffy.
- Add the egg and beat until smooth, scraping down the sides and bottom of the bowl so no streaks remain.
- Sift the 1 oz cocoa powder, flour, and salt together, then add to the bowl and mix on low speed just until a soft dough forms and no dry patches remain.
- Pat the dough into a flat rectangle, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour until firm.
- Preheat the oven to 350 F. Line two baking trays with parchment paper.
- Lightly flour your work surface and roll the chilled dough into a thin, even sheet about the thickness of a coin.
- Use a ruler and sharp knife or pastry cutter to cut 28 rectangles about 1 1/4 inches by 2 1/2 inches. Transfer the rectangles to the prepared trays, spacing them slightly apart.
- Bake the cookies for 10 minutes, or until set and dry at the edges. Remove from the oven and let the cookies cool completely on the trays at room temperature.
- While the cookies cool, make the filling by beating the remaining 4 oz softened butter with the powdered sugar, 1 tbsp cocoa powder, and malted milk powder in a bowl until very smooth, thick, and spreadable.
- Once the cookies are cool, pair them up by similar size. Spread or pipe a layer of malt filling onto the flat side of one cookie in each pair, then top with its partner to form 14 sandwich cookies. Press gently to level the filling.
- For the coating, place the chopped chocolate and coconut oil in a microwave safe, heatproof bowl. Microwave in 30 second bursts, stirring after each burst, until the chocolate is mostly melted.
- Remove the bowl from the microwave and stir gently until the chocolate mixture is completely smooth and fluid.
- Working one at a time, drop each filled cookie into the melted chocolate, turn it to coat with a fork, then lift it out and tap the fork on the edge of the bowl to remove excess chocolate.
- Place the coated cookies on a parchment lined tray, smoothing any large drips with the tip of the fork. Let the cookies set at room temperature or refrigerate for 20 to 30 minutes until the chocolate shell is firm before serving.
Notes
- Chill the dough thoroughly so the cookies hold their sharp edges and bake up crisp.
- Let the cookies cool completely before filling so the frosting does not melt and slide.
- If the melted chocolate thickens as you work, warm it briefly in the microwave for 10 to 15 seconds and stir until smooth again.
- Store finished Homemade Tim Tams in an airtight container at room temperature in a cool spot for up to 2 days or in the refrigerator for up to 1 week.
- For longer storage, freeze the cookies in a single layer until firm, then transfer to an airtight container for up to 2 months.
- Let the cookies cool completely before filling so the frosting does not melt and slide.
- If the melted chocolate thickens as you work, warm it briefly in the microwave for 10 to 15 seconds and stir until smooth again.
- Store finished Homemade Tim Tams in an airtight container at room temperature in a cool spot for up to 2 days or in the refrigerator for up to 1 week.
- For longer storage, freeze the cookies in a single layer until firm, then transfer to an airtight container for up to 2 months.