Tim Tammys

Makes 15-16 Prep Time 30 minutes   Rated:

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The Tim Tammys you know and love without anything nasty! Coated in real chocolate. Go ahead, have another one.

Though not a single Australian that day knew it, the 1958 Kentucky Derby would change our Aussie bikkie foodscape forever.

In the stands was a man from Sydney, who, dressed in a sharp suit and tie, watched on as a champion American thoroughbred called Tim Tam took home the trophy. His name was Ross Arnott, and he thought the name Tim Tam was perfect for a new product he was developing at his family’s business, Arnott’s Biscuits. And there you have it. The iconic bikkie, (not to be confused with the American biscuit) was born of horse racing! Somehow also fitting to Australians.

Here is our homemade version for our Insider Club Snack Attack collection. We are pretty sure you will love this version, though they are a bit of a fiddle, we admit. However, they do contain actual chocolate (something our purchased versions are shy on) and you know exactly what is in them. You may even burn enough calories making them to allow you to eat one totally calorie free. Yep...snack attacks would be much more rare if you had to make these every time. So I am doing you a flavour favour! Your hips can thank me later.

Try any of our other snack attack recipes to feel less guilt and have a lot of fun in the process:

Fermented Cola

Eleven Herbs and Spices Fried Chicken

Thermomix Twisties

Summer Rolls

Traditional Aussie Meat Pies

Corn Chips

Baked Crisps with Infused Oil

Chocolate Peanut Butter Cups

Almond Mound Bars

Pro Biotic Ginger Beer

 

Need

Do

1  

Preheat the oven to 160°C FF. Line a baking tray with paper.

2  

Place the butter and sugar into the Thermomix bowl and insert the Butterfly. Whip 2 min/Butterfly/speed 3 stopping every 30 seconds to scrape down the sides of the bowl. Remove Butterfly.

3  

Add egg, cocoa, malt powder, salt and golden syrup. Beat 20 sec/speed 6. Scrape down sides of bowl.

4  

Add flour and incorporate 20 sec/Interval/dough setting. Scrape out onto the lined tray and place another piece of paper on top. Roll into a thin layer. Refrigerate for at least 30 minutes before proceeding.

5  

Remove dough from the fridge and roll out, tidying edges, so you have an overall rectangle shape. Approximately 37cm x 20cm. As the biscuit will spread slightly during baking, you need a little excess, so these measurements are not precise. Bake 15 minutes until cooked in the centre. Remove and while the mixture is still hot, cut into 6cm x 3cm rectangles. You should end up with 32 pieces. There may be some breakages directly into your mouth of course! Cool completely.

6  

To make the filling place all ingredients into the Thermomix bowl and melt *8 min/50°C/speed 1. Stop partway through and make sure all the chocolate is being incorporated. Scrape out of the bowl and into a container with a lid. Allow to cool to room temperature completely until thick and spreadable. (Minimum of an hour, perhaps longer.)

7  

Pair up similar size biscuits. Spread some of the filling mixture onto the top of one of each pair of cooled biscuits, then sandwich together with its partner. Use a small palette knife to smooth the edges. Repeat until they are all sandwiched. Place into the fridge or freezer until ready to coat.

8  

Place topping chocolate and coconut oil into the Thermomix bowl and melt 8 min/45°C/speed 1. Pour some of the chocolate into a small flat dish that will easily fit a biscuit or two. Line a baking tray with a silicone mat. Dip each biscuit into the small tray of chocolate and place chocolate side down onto the mat. Repeat with all of the biscuits. Refrigerate.

9  

You will probably need to give the remaining melted chocolate another burst, so when you are ready to finish them, warm the chocolate up 3-4 min/50°C/speed 1 if necessary.

10  

Place each biscuit onto a wire rack close together. Place the rack onto a tray. Pour the melted topping over all the biscuits trying to coat each one equally. You may have to finish off the sides with the palette knife. Refrigerate in an airtight container until use! We ended up dipping them, so up to you whatever works best. You waste less chocolate when you dip them.

11  

The best test of your homemade Tim Tammys is a Tim Tam Slam. If you don't know what that is...you are un-Australian and that is the only excuse we will take!

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Find out more

Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once! 

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