Homemade Tim Tams
Homemade Tim Tams. Chocolate cookies filled with malted chocolate buttercream and dipped in milk chocolate!
I am incredibly excited about two things today! These homemade Tim Tam cookies (which are beyond ridiculous ) and my friend Sarah’s new cookbook The Sugar Hit!. I’m going to tell you about both of them.
First, let’s talk about this cookbook.
If you’ve been following my blog for some time or have read a handful of my Sunday Thymes posts, you know that I am a huge fan of Sarah’s blog and recipes! She makes some of the most creative, decadent, and playful sweets out there.
Sarah’s incredible eye for design, graphics, and photography drew me in years and years ago and ever since, I’ve been absolutely hooked.
Like any true fan girl, I sent her an email at one point (in blog years, it was a century ago) telling her just how much I admire her work and I’ve been lucky enough to call her a friend ever since.
As you can imagine, I was incredibly excited when she announced last April that she was publishing a cookbook! I knew right away that it would be, in no other words, epic.
Now that I have a copy in my kitchen, I’m even more blown away than I expected to be. If you’re a dessert or sweets lover, you will absolutely adore this cookbook. It is filled to the brim with wildly fun and whimsical sweets (from breakfast, brunch, and holiday treats to midnight snacks and everything in between!), tips, and baking inspiration.
If that wasn’t enough, every single recipe is accompanied by a gorgeous photograph. It exceeded even my wildest expectations! I mean, how can you not smile when you see recipes like Passionfruit S’More Cones, ‘Like a Fat Kid Loves’ Milkshakes, Filthy Cheat’s Jam Doughnut, and Eggnog Bread Pudding with Cinnamon Caramel Sauce?
Sarah poured her heart and soul into this book and it shows with each turn of the page. So, when I was trying to choose a recipe from the cookbook to share with all of you–I struggled because I wanted to make every.single.one!
At the end of the day, my heart was stolen by a recipe for homemade Tim Tams. If you’re not familiar with Tim Tams (and you most likely aren’t), they are a household cookie staple in Australia. [Spoiler alert: Sarah lives in Brisbane, Australia!]
Tim Tams are basically the Australian equivalent of an Oreo–but 10,000,000 times better. Essentially, they are two chocolate malt sandwich cookies sandwiched with a malted chocolate filling and enrobed in milk chocolate.
During college, I studied abroad and lived in Brisbane, Australia for six months. Ironically, Sarah and I lived within blocks of each other at one point in our lives without ever realizing it! While I lived there, I became privy to the Tim Tam phenomenon (and equally as phenomenal Tim Tam slams!) and have been enamored with these little cookies ever since.
When I spotted a recipe for homemade Tim Tams in Sarah’s cookbook, I was sold. I debated making my own adaptation of this recipe, but the original was too good not to share.
Now that I’ve made said recipe, I can confidently declare that Sarah nailed it and this homemade version of a Tim Tam is significantly tastier than the pre-packaged version.
Although dipped chocolate cookies always appear to be complicated and fussy, don’t be intimidated by this recipe, as it is much simpler than it appears to be (the cookie dough comes together in minutes, the ingredient list is simple, and these cookies can be made start to finish in under an hour and a half!).
If you don’t have the patience to cut these cookies into rectangles–I used a ruler to make this easier–you can also use a biscuit cutter and cut them into rounds. Additional tip? Buy good-quality milk chocolate for dipping (do not substitute with milk chocolate chips).
If you’re looking for a special treat to bring to holiday or cookie-swap parties over the next few months, these Homemade Tim Tams are the perfect choice! I personally guarantee that you will win over all of your family and friends with these things.
In the mean time, don’t forget to get your hands on a copy of The Sugar Hit! cookbook! It’s a true winner.
- 4 ounces (1 stick or 115 grams) unsalted butter, softened
- 1/2 cup (115 grams/4 ounces) granulated sugar
- 1 whole large egg
- 1/4 cup (30 grams/1 ounce) unsweetened (Dutch) cocoa powder
- 1 cup (150 grams/5.5 ounces) unbleached all-purpose flour
- pinch of salt
- 4 ounces (1 stick or 115 grams) unsalted butter, softened
- 1 cup (125 grams/4.5 ounces) powdered Confectioner’s sugar
- 1 tablespoon unsweetened (Dutch) cocoa powder
- 1 tablespoon malted drink powder (such as Ovaltine)
- 7 ounces (200 grams) milk chocolate (60% cocoa solids)
- 1 tablespoon coconut oil
- Prepare 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 color. Add the cocoa powder and beat until there are no lumps. Finally, add the flour and salt on low speed until incorporated. The dough will be very soft. Turn the dough onto a piece of parchment paper on a work surface, top with another piece of parchment paper, and roll out into a large rectangle about 1/4-inch thick. Put the dough on a tray and place in the freezer for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line two baking sheets with parchment paper.
- Take the dough out of the freezer and slice it into 28 small (1.25 x 2.5 inch) rectangles. Seperate the rectangles and spread them out on the lined baking trays. Bake for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Filling: Cream the butter until soft, sift in the remaining ingredients and beat until well combined. Spread a heaped teaspoon of filling onto half of the cookies (on the bottom side). Top with the remaining cookies, then place in the refrigerator to chill while you prepare the coating.
- Prepare 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.
- 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!
Reprinted with permission from The Sugar Hit!, Hardie Grant 2015.
Nutrition Information:Yield: 14
Amount Per Serving: Calories: 120