Do you Like Tim Tams?
We made some old and new favourites last night in Bake Club. Even though the wagon wheels were a hit as you’d expect they were, so were the brownies, Hobnobs and everything else we made I’ve chosen to give you the recipe for these Tim Tams. The reason for this is that I don’t usually like them. My hubby loves them, so he often gets a variety of them gift wrapped for stocking stuffers at Christmas.
I was trying to work out what it was that made me like these a whole lot better. I think its the filling. Our filling is much less greasy and a little more chocolaty. There were others at the meeting that agreed with me. They didn’t particularly like Tim Tams either, but they do now. 😉
Because we’re short on time at Bake Club, we chose to roll the biscuit dough into a sausage with cling film then flatten off the edges making a long rectangle tube thingy. If you like. heheheee. Then we popped it in the freezer to firm up while we cleaned up a bit. They’re easy to slice into almost perfect rectangles for baking.
- 115 g butter, softened
- 115 g caster sugar
- 1 egg
- 30 g unsweetened cocoa powder
- 150 g plain flour
- 1 pinch salt
- 75 g butter
- 85 g icing sugar
- ½ Tbsp unsweetened cocoa powder
- ½ Tbsp malted drink powder, (such as Ovaltine or Horlicks)
- 200 g milk or dark chocolate, Melts were used in 2 classes. Remember if you use couverture you need to temper it.
- 1 coconut oil (don't use this with couverture)
- Cream together the butter and sugar until pale and fluffy. Scrape down the bowl, add the egg and continue beating until the egg is incorporated and the mixture lightens in colour.
- Sift the cocoa powder, flour and salt together (sometimes cocoa powder has lumps) then fold into the butter mixture until it is all incorporated. The dough will be very soft. Turn the dough out onto a sheet of cling film or a Silpat mat and top with a second piece of cling film or a Silpat mat. Roll the dough between the two until its around 3 mm thick.(Rember you'll be sandwiching them together) Put the dough on a tray and put it in the freezer for 30 minutes. Before cutting or using a cutter in the shape you desire. Pop them onto trays leaving about 1 cm between them; they don't move much.
- Preheat the oven to 180°C and line two baking trays with baking paper or use USA pans like we do and use nothing.
- Bake for 10 - 15 minutes, then transfer to a wire rack to cool completely.
- Cream the butter until soft, sift in the remaining ingredients and beat until well combined. When your cookies have come out of the oven and have cooled, pair them up. Divide the filling amongst ½ of them spreading an even coat. There's just the right amount so divvy it up equally. Top with the remaining cookies, then put them in the fridge to chill, while you make the coating.
- For the coating.
- Place the chocolate and coconut oil in a heat-proof bowl and melt together in the microwave on High for 30-seconds, stir well then continue with 15 - 20 sec bursts stirring well after each burst. Once the chocolate is mostly melted, remove and stir gently until smooth.
- Place a sheet of Baking paper on the bench ready to sit the coated Tim Tams on.
- There are a few ways to do this, we use chocolate forks, but you can use everyday forks they're just a bit thicker, so the job isn't quite as neat. Or you can pop on a pair of food gloves and use your hands. Take a chilled cookie and carefully coat it in the chocolate. Chill in the refrigerator, then hide them from the kids.
If you like the look of these maybe you’d like to check this out