Homemade Tim Tams

Cook Time 1 hour 30 minutes + cooling time

Servings 24


For the biscuits

230g unsalted butter, room temperature

170g brown sugar

100g caster sugar

2 eggs, room temperature

470g plain flour

20g cornflour

7g baking soda

20g cocoa powder

For the chocolate buttercream

90g unsalted butter, room temperature

220g icing sugar, sifted

40g cocoa powder, sifted

1 tsbp malted milk powder

65ml milk

For the chocolate topping

200g chocolate (50%-60% cocoa solids)

20g coconut oil


To make the biscuits, in the bowl of an electric mixer fitted with a paddle attachment cream together the butter & sugars for 3 minutes, add eggs mix until smooth, pale and fully (the mixture will look separated to begin with, but mix for a further 5 minutes and it will turn smooth, pale and fully). Add dry ingredients and just mix until combined. Press dough out into a disc (this will make it easier to roll out later) wrap in cling wrap and refrigerate for at least an hour or overnight.

Preheat oven to 180°C. Roll out the dough between 2 sheets of baking paper into a 5mm thick sheet. Cut out into 4cm x 8cm rectangles. Place onto a baking tray lined with baking paper and bake for 10-15 minutes. Allow to cool on a wire rack until the biscuits have completely cooled.

To make the buttercream filling, in the bowl of a stand mixer fitted with a paddle attachment mix the butter for 2 minutes until smooth. Add the icing sugar, cocoa powder and malted milk powder and whip on medium speed for 3 minutes or until smooth and fluffy. With the mixer running on low speed, slowly stream in the milk and continue beating until well combined, scraping down the sides as needed, about 2 minutes.

To make the chocolate topping, in a bowl over a double boiler combine the chocolate & coconut oil and stir continuously until you have a smooth mixture. (This can also be done in the microwave in 30-second intervals).

To assemble, pipe the buttercream filling onto a biscuit and place another biscuit onto it to create a sandwich effect. Over a baking wire spoon over the chocolate topping and allow to fully set.


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