Morgan Hipworth’s Homemade Tim Tams

Name: Homemade Tim Tams
Prep time: 45 min
Cook time: 45 min
Total time: 1 h
Cuisine: Australian
Ingredients: 230 g unsalted butter (at room temperature); 150 g brown sugar; 110 g caster sugar; 2 eggs (at room temperature); 485 g plain flour; 2 tbsp corn flour; 2 tsp bicarbonate of soda; 25 g cocoa powder; 90 g unsalted butter (at room temperature); 250 g icing sugar (sifted); 30 g cocoa powder (sifted); 1 tbsp malted milk powder; 80 ml milk; 200 g dark chocolate (50%–60% cocoa solids); 1 tbsp coconut oil

Morgan Hipworthʼs Homemade Tim Tams recipe tastes incredible. See ingredients & method below.

A delicious homemade version of the classic Australian biscuit.

These homemade Tim Tams are an indulgent, nostalgic treat. With a glossy chocolate glaze and rich creamy filling, this recipe is sure to satisfy any Tim Tam cravings. You will need to allow at least 1 hour extra for the biscuit dough to rest and the chocolate topping to set. ... More

prep

cook

yield

difficulty

Pairs with

Tea

Merlot

Ingredients

Biscuits

230 g unsalted butter (at room temperature)
150 g brown sugar
110 g caster sugar
2 eggs (at room temperature)
485 g plain flour
2 tbsp corn flour
2 tsp bicarbonate of soda
25 g cocoa powder

Chocolate Buttercream

90 g unsalted butter (at room temperature)
250 g icing sugar (sifted)
30 g cocoa powder (sifted)
1 tbsp malted milk powder
80 ml milk

Chocolate Glaze

200 g dark chocolate (50%–60% cocoa solids)
1 tbsp coconut oil

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Method

Tips

Biscuits

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and caster sugar for 3 minutes or until combined. Add the eggs and mix for a further 5 minutes or until smooth, pale and fluffy.
Add the plain flour, corn flour, bicarbonate of soda and cocoa powder, and mix until just combined.
Press the dough out into a disc (this will make it easier to roll out later), wrap in plastic wrap and refrigerate for at least 1 hour or ideally overnight for the dough to rest.
Preheat oven to 180°C fan-forced. Line a baking tray with baking paper.
Roll out the dough between two sheets of baking paper until a 5 mm thick sheet. Cut into 4 cm x 8 cm rectangles, and place onto your baking tray.
Bake for 10-12 minutes until cooked, then transfer to a wire rack and allow the biscuits to completely cool.

Buttercream Filling

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for 2 minutes or until smooth.
Add the icing sugar, cocoa powder and malted milk powder, and mix on medium speed for 3 minutes or until smooth and fluffy. With the mixer running on low speed, slowly pour in the milk and continue mixing for 2 minutes or until the mixture is well combined, scraping down the sides as needed.
Transfer the mixture to a piping bag fitted with a 1 cm round nozzle. Set aside.

Chocolate Glaze

In a bowl set over a saucepan of boiling water, combine the chocolate and coconut oil and stir continuously until you have a smooth, glossy mixture. (Alternatively, you can melt the mixture in the microwave, stirring in 30 second intervals, until smooth.)

Bringing it all together

Pipe the buttercream filling onto a biscuit and place another biscuit on top to create a sandwich.
Place the biscuits on a wire rack set over a tray to catch the excess glaze. Spoon over the chocolate glaze to coat the biscuits and allow to fully set before serving.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Morgan Hipworth’s Homemade Tim Tams

Morgan Hipworthʼs Homemade Tim Tams recipe tastes incredible. See ingredients & method below.

A delicious homemade version of the classic Australian biscuit.

prep

cook

yield

difficulty

Pairs with

Tea

Merlot

Ingredients

Biscuits

230 g unsalted butter (at room temperature)
150 g brown sugar
110 g caster sugar
2 eggs (at room temperature)
485 g plain flour
2 tbsp corn flour
2 tsp bicarbonate of soda
25 g cocoa powder

Chocolate Buttercream

90 g unsalted butter (at room temperature)
250 g icing sugar (sifted)
30 g cocoa powder (sifted)
1 tbsp malted milk powder
80 ml milk

Chocolate Glaze

200 g dark chocolate (50%–60% cocoa solids)
1 tbsp coconut oil

Method

Biscuits

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and caster sugar for 3 minutes or until combined. Add the eggs and mix for a further 5 minutes or until smooth, pale and fluffy.
Add the plain flour, corn flour, bicarbonate of soda and cocoa powder, and mix until just combined.
Press the dough out into a disc (this will make it easier to roll out later), wrap in plastic wrap and refrigerate for at least 1 hour or ideally overnight for the dough to rest.
Preheat oven to 180°C fan-forced. Line a baking tray with baking paper.
Roll out the dough between two sheets of baking paper until a 5 mm thick sheet. Cut into 4 cm x 8 cm rectangles, and place onto your baking tray.
Bake for 10-12 minutes until cooked, then transfer to a wire rack and allow the biscuits to completely cool.

Buttercream Filling

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for 2 minutes or until smooth.
Add the icing sugar, cocoa powder and malted milk powder, and mix on medium speed for 3 minutes or until smooth and fluffy. With the mixer running on low speed, slowly pour in the milk and continue mixing for 2 minutes or until the mixture is well combined, scraping down the sides as needed.
Transfer the mixture to a piping bag fitted with a 1 cm round nozzle. Set aside.

Chocolate Glaze

In a bowl set over a saucepan of boiling water, combine the chocolate and coconut oil and stir continuously until you have a smooth, glossy mixture. (Alternatively, you can melt the mixture in the microwave, stirring in 30 second intervals, until smooth.)

Bringing it all together

Pipe the buttercream filling onto a biscuit and place another biscuit on top to create a sandwich.
Place the biscuits on a wire rack set over a tray to catch the excess glaze. Spoon over the chocolate glaze to coat the biscuits and allow to fully set before serving.

Tips

Make sure to chill the biscuit dough before rolling it out to ensure it's easier to work with.
Use high-quality chocolate for the best flavour and texture.
Store the biscuits in an airtight container in the fridge for a longer shelf life.