Tim Tams

Indulge in our Gluten-Free Tim Tams, crafted with our Choc a Choc mix. This irresistible dessert is a breeze to make, allowing you to impress friends with a homemade treat.

Gluten Free Nut Free

Makes 2½ dozen

Ingredients

1 packet Choc A Choc Cookie Mix

200g butter, room temperature

2-3 tablespoons milk

100g GF icing sugar, sieved

300g dark chocolate, chopped

1 tablespoon coconut oil

Method

Preheat oven to 170 degrees Celsius.

Sieve the Choc A Choc Cookie Mix and set aside the choc chips. As per the packet instructions, beat 140g butter til light and fluffy then add the Choc A Choc Cookie Mix and 2 tablespoons milk. Beat again and add more milk if stiff. Remove from bowl and form into two equal balls. Flatten each to a rectangle. If too soft to roll put in the fridge for 30 minutes. Roll one piece of dough, between two pieces of lightly floured baking paper, to an 18cm by 30cm rectangle. If the top piece of paper sticks when peeling off put the lot in the freezer to firm for 15 minutes then carefully peel top piece away. Mark it into 6cm lengths on the long side and 3cms on the short side. Using a ruler as a guide cut each length to divide into 6cm x 3cm pieces. Leave on the paper Put the paper with dough on a cookie tray and repeat with the other dough. Bake for 18-20 minutes, rotating once, until crisp. With a sharp thin bladed knife cut along the lengths again while hot. Leave on trays to cool.

Beat 60g butter till light and fluffy then gradually add icing sugar and continue beating. Melt the choc chips over a saucepan of hot water. Add to the icing and beat 5 minutes until a very pale colour, scraping the sides of the bowl and beaters a few times.

Spread about a heaped teaspoon on the bottoms of half the cookies and put another on top to sandwich together. If the mix begins to go hard before finished, warm it over some hot water to soften to an easily spreadable consistency.

Melt the dark chocolate and coconut oil over a saucepan of hot water. Using two forks lower each biscuit in the melted chocolate to cover completely. Put on a wire rack above a tray. When set they can be stored in an airtight tin in a cool place.