Gluten free Tim Tams

Prep Time:

1 hour + Chilling time

Cook Time:

40 mins

Serves:

12-16

Level:

Intermediate

About the Recipe

A Tim Tam is a delicious chocolate Australian made biscuit. Here is our very yummy gluten free version!

This recipe can be altered to suit other dietary requirements.
*To make gluten free -Ensure all ingredients are gluten free.
*To make dairy free - Replace the butter with a dairy free replacement and using dairy free chocolate.

Ingredients

The Biscuit:

· 115 grams unsalted butter, softened

· 1/2 cup (115 grams) caster sugar

· 1 large egg

· 1/4 cup (30 grams) cocoa powder

· 1 cup (150 grams) gluten free plain flour

· Pinch of salt


The Filling:

· 115 grams unsalted butter, softened

· 1 cup (125 grams) icing sugar

· 1 tablespoon (Dutch) cocoa powder

· 1 tablespoon vanilla bean paste


The Coating:

· 250g milk or dark chocolate

Method

The Biscuit:

1. Using an electric mixer, beat butter and sugar for 5 minutes or until light and fluffy.

2. Add egg. Beat until combined.

3. Sift flour, cocoa powder and salt over butter mixture and beat until combined. Or until comes together and can be handled.

4. Place dough onto a sheet of baking paper and place another sheet of baking paper over the top. Using a rolling pin roll out the dough in between the baking paper until about 1.5cm thick.  

5. Put the dough in the freezer for about 30mins. Take the dough from the freezer and using a small sharp knife, cut into 3cm x 5cm rectangles.  

6. Re-roll scraps and repeat to make even amount of biscuits.

7. Separate the rectangles and spread them out on the lined baking trays.

8. Preheat oven to 180°C/160°C fan-forced.

9. Bake for 8 to 10 minutes.

10. Let stand on trays for 10 minutes.

11. Transfer to a wire rack to cool completely.


The Filling:

1. Use an electric mixer to beat icing sugar, cocoa, vanilla paste and butter until light and fluffy.

2. Once the biscuits are cool, pair them together and ice with the chocolate filling.

3. After adding the icing sandwich 2 biscuits together.

4. Refrigerate for at least 30 minutes to set.


Chocolate coating:

1. Melt the chocolate a medium sized microwave safe bowl for about 1 minute, stirring every 20-30 seconds, until melted and smooth.

2. Have a baking tray lined with baking paper ready to place the chocolate covered biscuits on.

3. Dip into the chocolate and coat- We used tongs to handle the biscuits. Place on the prepared baking tray to set

4. Place them in the fridge overnight or until set.