About this Dish
Australia's most beloved biscuit — two layers of chocolate malted biscuit sandwiching a chocolate cream filling, coated in chocolate. The Tim Tam Slam is a ritual: bite off opposite corners and use the biscuit as a straw to suck hot coffee or tea through until it melts in your mouth. Invented in 1964 and now exported worldwide, the Tim Tam is Australia's greatest contribution to biscuit culture.
IngredientsServes 4
🧈Unsalted butter, 125g softened
🍬Caster sugar, 100g
🥚1 large egg
🌾Plain flour, 175g
🍫Cocoa powder, 30g plus extra for dusting
🥛Malt powder (e.g. Ovaltine or Milo), 2 tablespoons
🍫Dark chocolate (70%), 300g chopped
🧈Thickened cream, 3 tablespoons
🍬Icing sugar, 80g
🧈Extra butter, 30g softened for filling
Method
1
Preheat your oven to 180°C (160°C fan). Beat the softened butter and caster sugar together until pale and fluffy, then beat in the egg. Sift in the flour, cocoa powder, and malt powder and mix into a firm dough, then wrap in cling film and refrigerate for 30 minutes.2
On a lightly floured surface, roll the dough out to about 3-4mm thickness. Cut into rectangles roughly 8cm x 3cm — you should get about 36 pieces — and place on lined baking trays. Bake for 10-12 minutes until just firm, then cool completely on a wire rack.3
To make the chocolate cream filling, melt 80g of the dark chocolate with the cream in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and beat in the icing sugar until you have a thick, spreadable ganache. Let it cool until firm enough to hold its shape.4
Spread a generous teaspoon of the chocolate cream filling onto the flat side of half the biscuits, then sandwich with the remaining biscuits, pressing gently so the filling reaches the edges. Pop them in the fridge for 15 minutes to firm up.5
Melt the remaining 220g of dark chocolate in a heatproof bowl over simmering water, stirring until completely smooth. Allow to cool slightly so it's still fluid but not scorching hot.6
Working quickly, dip each sandwich biscuit into the melted chocolate using two forks, letting the excess drip off, then place on a baking paper-lined tray. Once all are coated, refrigerate for at least 30 minutes until the chocolate shell is fully set.7
Store in an airtight container in a cool place for up to one week — or perform the Tim Tam Slam immediately by biting off two opposite corners and sucking hot coffee or tea through the biscuit like a straw before it melts gloriously in your mouth.User Reviews
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