Tim Tam

Name: Tim Tam
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 12 Tim Tam
Ingredients: ½ cup unsalted butter; ½ cup caster sugar; 1 large egg; 4 tablespoons unsweetened cocoa powder; 1¼ cup flour; 1 pinch salt; ½ cup soft butter; ½ cup caster sugar; 3 tablespoons Ovomaltine chocolate powder; 6 oz. milk chocolate; 1 tablespoon coconut oil; Stand mixer; Cooling rack

User Reviews

5.0

9 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Rest Time
45 mins
Total Time
1 hr 15 mins
Servings
12 Tim Tam
Course
Dessert
Cuisine
Australian

Tim Tam

Jennifer Becker

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Tim Tam is a popular Australian cookie, composed of a malted chocolate cream sandwiched between two chocolate cookies and covered with milk chocolate.

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Ingredients

Servings

For the cookie dough

½ cup unsalted butter (soft)
½ cup caster sugar
1 large egg
4 tablespoons unsweetened cocoa powder (100% cocoa)
1¼ cup flour sifted
1 pinch salt

For the chocolate cream

½ cup soft butter
½ cup caster sugar
3 tablespoons Ovomaltine chocolate powder

For the chocolate cover

6 oz. milk chocolate
1 tablespoon coconut oil

Equipment

Stand mixer
Cooling rack

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Instructions

Cookie dough

In the bowl of a stand mixer, whisk the butter and sugar until obtaining a frothy mixture.
Add the egg, and mix so that it is well incorporated, then add the cocoa, flour and salt.
Mix until obtaining a homogeneous batter.
Spread the mixture on a baking sheet lined with parchment paper, about ¼ inch thick.
Place the batter in the freezer for 45 minutes.
Preheat the oven to 350°F / 180°C.
Take the batter out of the freezer and pre-cut 24 rectangles of about 1x3 inches (3x7 cm)
Bake the cookie dough for 10 to 12 minutes.
2 minutes after getting the cookies out of the oven, cut rectangles and let them cool completely on a rack.

Chocolate cream

In the bowl of a stand mixer, whisk the butter and sugar, then add the Ovomaltine chocolate powder until obtaining a creamy and homogeneous mixture.

Assembly

Using a spoon or a pastry bag, spread the cream on half of the cakes and cover with the other half.
Place them in the fridge while you prepare the chocolate topping.

Chocolate cover

Melt the milk chocolate in a double boiler.
Add the coconut oil and mix.
Smooth with a spatula and let cool slightly.
Using a thin wooden skewer, dip the cakes one by one into the melted chocolate and place them on a cooling rack.
Store Tim Tam in the refrigerator until the chocolate hardens.