Tim Tam biscuits are an iconic Australian treat: two layers of crisp chocolate malted biscuits sandwiching a light chocolate cream, all enrobed in a smooth chocolate coating. This homemade version captures the beloved balance of crunchy, creamy, and chocolatey in every bite, and while the original is a beloved store-bought classic, making them from scratch lets you enjoy them fresh and customize the chocolate. The recipe uses simple ingredients and a straightforward method that yields a truly delicious, crave-worthy biscuit.
Ingredients
- For the Biscuits:
- 1 cup (230 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (60 g) cocoa powder (unsweetened)
- 1/4 cup (30 g) malted milk powder (optional, but recommended)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the Filling:
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- For the Coating:
- 12 oz (340 g) dark or milk chocolate, chopped (or good-quality chocolate chips)
- 1 tablespoon coconut oil or vegetable shortening (optional, for shine)
Instructions
- Make the biscuit dough: In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the vanilla and egg, and beat until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, malted milk powder (if using), baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Do not overmix.
- Divide the dough in half, shape each half into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This chilling step is essential for easier rolling.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/4-inch (6 mm) thickness. Use a rectangular cookie cutter (about 2 x 1 inch / 5 x 2.5 cm) to cut out biscuits. Re-roll scraps and cut again. Place biscuits about 1 inch apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the biscuits are set and slightly firm to the touch. They will not spread much. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the filling: While the biscuits cool, beat the softened butter, powdered sugar, milk, and vanilla together until smooth and creamy. The filling should be spreadable but not too soft.
- Once the biscuits are completely cool, spread a thin layer of filling on the flat side of one biscuit, then top with another biscuit to make a sandwich. Repeat with all biscuits. Place the assembled sandwiches on a baking sheet and refrigerate for about 30 minutes to firm up the filling.
- Coat the biscuits: Melt the chocolate and coconut oil (if using) in a heatproof bowl set over a pot of simmering water (double boiler) or in the microwave in 30-second bursts, stirring until smooth.
- Using a fork or dipping tool, dip each chilled sandwich into the melted chocolate, turning to coat completely. Lift it out, allowing excess chocolate to drip off. Place on a parchment-lined baking sheet. Repeat with all sandwiches.
- Refrigerate the coated biscuits until the chocolate is set, about 30 minutes. Store in an airtight container.
Tips
- Chilling is key: Don’t skip chilling the dough and the assembled sandwiches. Chilled dough is easier to roll and cut, and chilled sandwiches hold their shape better when dipped in warm chocolate.
- Malted milk powder: This ingredient gives Tim Tams their distinctive malt flavor. If you don’t have it, you can substitute with an equal amount of dry milk powder, or simply omit it—the biscuits will still be delicious, just less malty.
- Use good chocolate: The coating is a major part of the experience. Use a good-quality chocolate that you enjoy eating. Dark chocolate (around 60% cocoa) balances the sweetness of the biscuit and filling beautifully.
- Common mistake: Overbaking the biscuits will make them hard and dry. They should be just set, not browned. Also, if the chocolate coating seizes or becomes thick, add a teaspoon of coconut oil to thin it out.
Serving Suggestions
Tim Tams are perfect with a cup of tea or coffee. For a classic Australian experience, try the “Tim Tam Slam”: bite off one end of the biscuit, use it as a straw to sip your hot drink, and then eat the softened biscuit before it falls apart. They also make a great dessert on their own, or crumbled over ice cream for a decadent topping.
Variations
- White Chocolate: Replace the dark chocolate coating with white chocolate for a sweeter, creamier version.
- Peppermint: Add 1/2 teaspoon of peppermint extract to the filling for a refreshing mint-chocolate twist.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly, but still delicious.
- Double Chocolate: Add 1/2 cup (90 g) of mini chocolate chips to the biscuit dough for extra chocolate chunks.
Storage and Reheating
Store the finished Tim Tams in an airtight container in the refrigerator for up to 2 weeks. They can also be frozen for up to 3 months—layer them between sheets of parchment paper in a freezer-safe container. To serve frozen Tim Tams, let them thaw in the refrigerator for a few hours or at room temperature for about 15 minutes. They are best enjoyed chilled or at cool room temperature; there is no need to reheat them.
Frequently Asked Questions
Can I make the dough in advance? Yes, the dough can be made and refrigerated for up to 2 days before rolling and baking. You can also freeze the unbaked dough for up to 3 months; thaw it in the refrigerator overnight before using.
My chocolate coating is too thick and clumpy. What went wrong? This usually happens if the chocolate gets overheated or if a little water gets into it. To fix it, add a teaspoon of coconut oil or vegetable shortening and stir gently. If it’s still too thick, you can add a tiny bit more oil. Be careful not to overheat chocolate in the microwave; use short bursts and stir frequently.
Can I use a different filling? Absolutely. A simple ganache (melted chocolate and cream) or a nutella-based filling would also work beautifully. Just ensure the filling is firm enough to hold the biscuits together.
Do I have to use malted milk powder? No, it’s optional but recommended for a more authentic Tim Tam flavor. If you don’t have it, you can skip it or use an equal amount of dry milk powder. The biscuits will still be tasty, just less malty.
How do I get clean, even cuts? Use a sharp, floured cutter and press straight down without twisting. Twisting can seal the edges and prevent the biscuits from rising evenly. Also, make sure the dough is well-chilled.
Can I make these vegan? Yes, you can substitute the butter with a vegan butter alternative, the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use dairy-free chocolate and milk. The texture may be slightly different, but they will still be delicious.
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