Tim-Tam Cookies

Today’s post honors the 2000 Sydney Australia Summer Olympics. The Sydney Games, dubbed “the safest games ever,” saw 199 nations compete, with eighty of them taking home a medal. The triathlon and taekwondo were new sports, and women’s events were added in the modern pentathlon and weight lifting. Some may remember the scandal concerning the age of some Chinese gymnasts, who were later determined to have misrepresented their ages in order to compete. Dong Fangxio was determined to have been fourteen at the time, and the minimum age to compete is sixteen. Her scores were later cancelled, stripping the Chinese team of their bronze medal, which was then awarded to the US gymnastics team ten years after the incident.

For the 2000 Sydney Summer Olympics, I made Tim-Tams, commercially made by Arnott’s in Australia.  Tim-Tams are the amazingness that happens when two malted wafer cookies sandwich a chocolate cream filling and then get covered in chocolate.  Between this and the lamingtons, I think Australia might be my next vacation spot.  These cookies are a little bit of work, but the end result is worth it.  It was over ninety degrees here, so I decided to add in the steps of freezing the cookies for a few minutes before and after they’re dipped in chocolate.  I think that made the dipping easier and the setting faster.  Next time, I’d probably add a little more malted milk powder so the cookies had a more obvious malted taste, but I’ve never had a Tim-Tam so I can’t comment on how this compares to the original.

Homemade Tim-Tam Cookies


for the wafer cookie:

  • 2 1/4 C. flour
  • 1/4 C. cornstarch
  • 5 tsp. unsweetened cocoa powder
  • 1 tsp. malted milk powder
  • 1/2 tsp. salt
  • 1 C. sugar
  • 1/2 C. butter, softened
  • 1/3 C. milk
  • 1 tsp. vanilla extract

for the filling:

  • 1 C. heavy cream
  • 1/2 C. confectioner’s sugar
  • 1/4 C. unsweetened cocoa powder

for the chocolate coating:

  • 1o oz. semi-sweet chocolate chips
  • 1/2 C. butter, softened


In a small bowl, whisk together the flour, malted milk powder, corn starch, cocoa powder and salt and set aside.

In a large mixer bowl, cream the butter and sugar together.

With the mixer on low speed, add in the milk and the vanilla. Mixture will look curdled.

Gradually, add in the flour mixture, mixing after each addition until fully incorporated.

Divide the dough in half and shape each half of the dough into a rectangular log, about 1 1/2 inches across.

Wrap in plastic wrap and freeze for at least 1 hour, until dough is very firm.

Heat oven to 375 degrees.

Slice the dough into 1/4 inch thick slices (if they are too thick, they will not be crisp).

Place the slices on a parchment lined baking sheet.  Cookies do not spread much, so they can be placed close together.

Bake for 13-15 minutes until crispy.

Remove to wire cooling rack to cool completely before filling and dipping.

To make the chocolate filling, combine the heavy cream, cocoa powder and confectioner’s sugar in a large chilled bowl.

Beat on low to mix ingredients, then turn mixer up to high and beat until the mixture holds a peak.

Spread 1-2 tsp. of the filling mixture onto the flat side of one cookie, top with another cookie flat-side-down, and use a spoon to clean up the edges where the filling was “smooshed” out.

Place the filled cookies on a wax paper lined tray or plate and repeat until all cookies have been used.

Place into the freezer for 1/2 hour before dipping.

To make the chocolate coating, place the softened butter and chocolate chips in a microwave safe bowl.  Heat in 45 second increments, stirring after each increment, until chocolate is smooth and melted.

Dip each cold cookie into the chocolate and return to the waxed paper lined tray.

Freeze for 1/2 hour before serving, and keep cookies chilled until ready to serve.

Makes approximately 3 dozen cookies (complete Tim-Tams)

Source:  Better Recipies


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