31 Days of MOO No. 23: MOO Tim Tams
Nothing can beat a real Tim Tam but honestly they are expensive, especially when we all love them and one packet doesn't last a single afternoon tea. And that of course had me searching for a MOO for what is undoubtedly Australia's favourite biscuit.
Much to the family's delight I tried around a dozen different recipes in my quest to find at least a reasonable MOO of these delightful chocolate morsels.
What I came up with is not a genuine Tim Tam, but for a homemade version, it is pretty close and very, very good. Best of all I always have the ingredients in the pantry so when the mood strikes I can make a batch, then sit back with a glass of icy cold milk and dunk away to my heart's content.
MOO Tim Tams
Biscuit:
225g SR flour
25g cocoa powder
1 tbsp malted milk drink
215g butter
125g caster sugar
2 tbsp golden syrup
Filling:
125g unsalted butter, softened
1-⅔ cups icing sugar
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1 tbsp milk
Topping:
200g block milk chocolate
Method:
Preheat oven to 160 degrees Celsius. Line a baking sheet with baking paper.
Sift together the cocoa, flour and malted milk powder. In a separate bowl cream together butter and sugar. When light and fluffy and sugar has dissolved, add the syrup. Sift in the flour, cocoa and malted milk powder. Beat until the dough comes together in a ball.
Take two layers of baking paper. Place the ball of dough between the sheets of parchment and roll into a rectangle about 6mm ¼ inch. Trim the edges.
Using a clean ruler and a sharp knife, cut the rectangle into smaller fingers - your biscuits. I make them about 5cm x 3cm.
Carefully lift the biscuits onto the prepared baking sheet. Bake for 15 - 17 minutes until cooked. Remove from the oven and let the biscuits cool on the baking sheet. Once they are cooled move them to a cake rack to cool completely.
To make the filling
Beat together the ingredients for the filling until very smooth.
Take half the biscuits and turn them bottom side up. Spread a thin layer of filling on each biscuit. Top with the remaining biscuits, bottom side down.
Topping:
Melt the chocolate in a bowl over barely simmering water. Remove the bowl from the pan. Dip the biscuit sandwiches into the chocolate until completely covered. Shake off excess chocolate. Place on a rack to cool and harden.
Sample one, then hide the others somewhere only you can find them. Or share them with your family if you're feeling generous :)
Much to the family's delight I tried around a dozen different recipes in my quest to find at least a reasonable MOO of these delightful chocolate morsels.
What I came up with is not a genuine Tim Tam, but for a homemade version, it is pretty close and very, very good. Best of all I always have the ingredients in the pantry so when the mood strikes I can make a batch, then sit back with a glass of icy cold milk and dunk away to my heart's content.
MOO Tim Tams
Biscuit:
225g SR flour
25g cocoa powder
1 tbsp malted milk drink
215g butter
125g caster sugar
2 tbsp golden syrup
Filling:
125g unsalted butter, softened
1-⅔ cups icing sugar
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1 tbsp milk
Topping:
200g block milk chocolate
Method:
Preheat oven to 160 degrees Celsius. Line a baking sheet with baking paper.
Sift together the cocoa, flour and malted milk powder. In a separate bowl cream together butter and sugar. When light and fluffy and sugar has dissolved, add the syrup. Sift in the flour, cocoa and malted milk powder. Beat until the dough comes together in a ball.
Take two layers of baking paper. Place the ball of dough between the sheets of parchment and roll into a rectangle about 6mm ¼ inch. Trim the edges.
Using a clean ruler and a sharp knife, cut the rectangle into smaller fingers - your biscuits. I make them about 5cm x 3cm.
Carefully lift the biscuits onto the prepared baking sheet. Bake for 15 - 17 minutes until cooked. Remove from the oven and let the biscuits cool on the baking sheet. Once they are cooled move them to a cake rack to cool completely.
To make the filling
Beat together the ingredients for the filling until very smooth.
Take half the biscuits and turn them bottom side up. Spread a thin layer of filling on each biscuit. Top with the remaining biscuits, bottom side down.
Topping:
Melt the chocolate in a bowl over barely simmering water. Remove the bowl from the pan. Dip the biscuit sandwiches into the chocolate until completely covered. Shake off excess chocolate. Place on a rack to cool and harden.
Sample one, then hide the others somewhere only you can find them. Or share them with your family if you're feeling generous :)
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