There are few things more iconically Aussie than a Tim Tam! And while we wait on the folks over at Arnott’s to release a dairy-free one, we’ll be over here whipping up this delectable homemade version which is, dare we say, better than the original!
You will need
Makes 12-15
For the malt chocolate biscuits:
- 155g (1 1/4 cup) plain flour
- 115g (1/2 cup) vegan block butter, room temperature
- 75g (3/4 cup) icing sugar
- 35g (1/3 cup) cocoa powder
- 1/4 teaspoon baking powder
- 20g (1 tablespoons) liquid malt extract
- Dairy-free milk, if needed
For the malt filling:
- 20g (1 tablespoon) liquid malt extract
- 75g (1/3 cup) vegan block butter, chilled
- 150g (1 1/2 cups) icing sugar
- 4g (2 teaspoons) cocoa powder
- 1 teaspoon vanilla extract
- Dairy-free milk, if needed
For the coating:
- 200-300g vegan-friendly chocolate
- 1 tablespoon coconut oil
Recipe: Rainbow Nourishments
Directions
Step 1
Preheat your oven to 180°C (convection) or 160°C (fan-forced). Line 1-2 baking trays with baking paper.
Step 2
To make the chocolate biscuits: Add all the ingredients to a food processor or bowl and mix until combined. If your dough is too dry, add a dash of milk and mix again. If it’s too sticky, add a little flour and mix again.
Step 3
Dust a surface with cocoa powder, or very lightly with plain flour. Roll out the dough so it’s about 5mm thick. Cut the dough into even rectangles (these will be one layer of your Tim Tam biscuits). Collect the excess dough, and repeat until you’ve used up all the dough.
Step 4
Arrange the biscuits on your baking trays, with a little space between each. Bake them for 15 minutes or until their surface looks dry. They’ll continue to bake when you remove them from the oven. If your biscuits change shape after baking, use a knife to reshape them while they’re warm. Let the biscuits
cool on the baking tray.
cool on the baking tray.
Step 5
To make the filling: Using an electric whisk or stand mixer, beat the butter until it’s pale in colour. Add the icing sugar, malt extract and vanilla and beat until light and fluffy. Add more sugar for a firmer filling or add a dash of milk for a softer filling.
Step 6
To assemble: Use a piping bag or butter knife to spread the filling on half of the biscuits. Sandwich with the remaining half of biscuits. Place in the freezer to firm up for at least 1 hour. If the filling is at room temperature when you dip it in chocolate, it will melt.
Step 7
When your biscuit sandwiches are very cold, melt the chocolate and coconut oil in a double-boiler. Place a piece of baking paper on a plate or small baking tray.
Step 8
Using a fork, quickly dip each sandwich in the chocolate then place them on the baking paper to set.
Step 10
Allow the Tim Tams to set in the fridge for 1-2 hours or until the chocolate is firm.
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Recipe: Rainbow Nourishments
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