Homemade Tim Tams
Crisp chocolate biscuits sandwiched with chocolate malt frosting and dipped in milk chocolate.
Ingredients
Ingredients
- 4 oz unsalted butter softened (115 g), plus 2 oz softened butter (55 g) for filling
- 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 for cookies
- 5 oz all-purpose flour 1 cup or 150 g
- 1 pinch salt
- 4 oz powdered sugar 1 cup or 115 g
- 1 tbsp unsweetened cocoa powder for filling
- 1 tbsp chocolate malted milk powder such as Ovaltine or Horlicks
- 10 oz milk or dark chocolate 280 g, chopped
- 1 tbsp coconut oil
Instructions
- In a mixing bowl, beat 4 oz softened butter and granulated sugar together until pale and fluffy.
- Add the egg and beat until well combined and smooth.
- Sift in 1 oz cocoa powder, flour, and salt, then mix on low speed just until a soft dough forms.
- Shape the dough into a flat rectangle, wrap tightly, and chill in the refrigerator for at least 1 hour until firm.
- Preheat the oven to 350 F and line two baking trays with parchment paper.
- On a lightly floured surface, roll or press the chilled dough into an even slab about 1/4 inch thick.
- Cut the dough into 28 rectangles, each about 1 1/4 inches by 2 1/2 inches, and place them spaced apart on the prepared trays.
- Bake for 10 minutes, until the cookies look set and slightly dry on top, then cool completely on the trays.
- For the filling, beat 2 oz softened butter, powdered sugar, 1 tbsp cocoa powder, and malted milk powder together until thick, smooth, and spreadable.
- Spread a thin, even layer of filling over the flat side of 14 cookies, then top each with a second cookie to form sandwiches, pressing gently.
- For the coating, place the chopped chocolate and coconut oil in a heatproof bowl and microwave in 30 second bursts, stirring after each, until mostly melted.
- Stir the chocolate mixture gently until completely smooth and glossy.
- Dip each cookie sandwich in the melted chocolate, coating all sides, then lift out with a fork and let excess drip back into the bowl.
- Place dipped cookies on a parchment lined tray and let stand at room temperature or in the refrigerator until the chocolate coating is fully set.
Notes
- Chill the dough thoroughly so the rectangles hold their sharp edges while baking.
- If the filling feels too stiff to spread, beat in 1 to 2 teaspoons of milk until smooth.
- For a more classic Tim Tam flavor, use milk chocolate for the coating instead of dark chocolate.
- Store finished cookies in an airtight container at room temperature for up to 5 days, or refrigerate for longer storage.
- If the filling feels too stiff to spread, beat in 1 to 2 teaspoons of milk until smooth.
- For a more classic Tim Tam flavor, use milk chocolate for the coating instead of dark chocolate.
- Store finished cookies in an airtight container at room temperature for up to 5 days, or refrigerate for longer storage.