Homemade tim tams

Homemade tim tams

The Sugar Hit!
Chris Middleton

The question was not whether I COULD make Tim Tams at home, but whether I SHOULD. I mean, that little malty chocolate sandwich cookie is an Australian icon (similar to a Penguin biscuit, if you’re in the UK). Could the original article be improved on? There is a reason that people always wish for a never-ending packet of Tim Tams, and that’s because they’re great … but could they be maltier? More chocolatey? Could the chocolate coating be thicker? The answer to all three is YES!


Quantity Ingredient
115g butter, softened
115g caster sugar
1 egg
30g unsweetened cocoa powder
150g plain flour
pinch salt


Quantity Ingredient
115g butter
125g icing sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon malted drink powder, (such as ovaltine or horlicks)


Quantity Ingredient
200g milk chocolate, (60% cocoa solids)
1 tablespoon coconut oil


  1. Cream together the butter and sugar until pale and fluff y. Scrape down the bowl, add the egg and continue beating until the egg is incorporated and the mixture lightens in colour. Add the cocoa powder and beat until there are no lumps. Finally, fold through the flour and salt until it is all incorporated. The dough will be very soft. Turn the dough out onto a piece of baking paper on a work surface, top with another piece of baking paper and roll out to a large rectangle about 5 mm thick. Put the dough on a tray and put it in the freezer for 30 minutes.
  2. Preheat the oven to 180°C and line two baking trays with baking paper.
  3. Take the dough out of the freezer and slice it into 28 small 3 x 6 cm rectangles. Separate the rectangles and spread them out on the lined baking trays. Bake for 10 minutes, then transfer to a wire rack to cool completely.
  4. To make the filling, cream the butter until soft, sift in the remaining ingredients and beat until well combined. Spread a heaped teaspoon of filling on half the cookies. Top with the remaining cookies, then put in the refrigerator to chill, while you make the coating.
  5. For the coating, place the chocolate and coconut oil in a heat-proof bowl and melt together in the microwave on High (100%) in 30-second bursts, stirring well after each burst. Once the chocolate is mostly melted, remove and stir gently until smooth.
  6. Take a chilled cookie and carefully coat it in the chocolate – this is easiest if you use your hands – then put it on a lined baking tray. Chill in the refrigerator, then try and stop yourself from eating them all immediately!
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