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Tim Tam biscuits

Close up of 3 tim tams on a bench top

Do you Like Tim Tam (or TimTam) biscuits?  I don’t.  Yes, I know, people tell me I’m loopy, but there is something about the shop-bought ones that I don’t like much.  Anyway, at Bake Club, we decided to work on them to make them our own.

We decided to do a Bake Club meeting on iconic cookies, and Tim Tams were one of the biscuits that were on the list.  Even though the wagon wheels were a hit (as you might expect), as were the brownie biscuits, Hobnobs, and everything else we made. But for me, this Tim Tam recipe left me with a surprising change of heart.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

So for anyone out there (like me, and a couple of ladies at Bake Club that didn’t like Tim Tams much either), you need to give these a shot. We’ve given them the Bake Club tick of approval 🙂

Our lovely Michelle made these Tim Tams. Don’t they look great?

Home made tim tam biscuits
Tim Tams

I was trying to work out what would make me like these a whole lot better. It’s the filling.  Our filling is much less greasy, and I suppose the chocolate overall is a better quality.  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.  Do you get it? Hehe hehe.  We made a video for the Bake Club Subscribers.  They get it.  LOL Then we popped it in the freezer to firm up while we cleaned up a bit.  They were pretty easy to slice into almost perfect rectangles for baking.

Close up of 3 tim tams on a bench top

Tim Tams

4.78 from 9 votes

5 stars tells us you love the recipe

Do you Like Tim Tams? At Bake Club, we decided to work on them to make them our own. I believe these homemade Tim Tims are better than shop bought.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Difficulty Medium
Course Afternoon Tea, Morning Tea, Snack
Cuisine Australian
Servings 15
Method Conventional


  • 1 Stand mixer


For the biscuit

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

For the Filling

  • 75 g butter
  • 85 g icing sugar
  • 1/2 Tbsp unsweetened cocoa powder
  • 1/2 Tbsp malted drink powder (such as Ovaltine or Horlicks)

For the Coating

  • 200 g milk or dark chocolate Melts were used in 2 classes. Remember if you use couverture you need to temper it.
  • 1 tsp coconut oil don’t use this with couverture


To Make The Cookies

  • 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.

To Make The Filling.

  • 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 1/2 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 chocolates 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. 😉


Many of the biscuit recipes on my blog were written and tested before I developed my new Perfect Cookie Method for the Thermomix and Food processors. However, even though the above method may not be what’s in my  “Perfect Cookie Making Course”, we’ve tested this recipe in 3 separate bake club sessions by my students, and it works a treat.  However, If you’ve done my course, I suggest you download the recipe template and follow the instructions.  That method is much quicker and easier.  😉

Want to know more?

This was just one recipe from the “Iconic Aussie biscuits” eBook

Or, maybe you’d like to know more about our popular Bake Club Online.

Bake club online


    1. Hi Julie,

      Thank you for pointing that out. Yes, I would start with one tsp, it’s just to loosen up the chocolate so it’s easier to enrobe (cover) your Tim Tams. Some chocolate is difficult to work with depending on the type of fat they’ve used. If you need to add more to make it funnier, add a bit more but remember don’t go too far. If you use melts you may not need it at all. 😉


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