Homemade Tim Tam-Style Chocolate Sandwich Cookies

Ingredients

• 3/4 cup Unsalted butter (room temperature, softened)
• 3/4 cup Granulated sugar (approximately 150 g)
• 1 Large egg (room temperature)
• 2 teaspoons Vanilla extract
• 50 g Dutch‑processed cocoa powder (rich, dark color)
• 2 tablespoons Malted milk powder
• 1 teaspoon Kosher salt
• 1.5 cups All‑purpose flour (about 190 g)
• 0.5 teaspoon Baking powder
• 200 g Milk chocolate (good quality, for ganache)
• 200 ml Heavy cream (full‑fat, for ganache)
• 1 pinch Pinch of salt (for ganache)
• 300 g Dark chocolate (for coating) (70 % cacao or higher, chopped)

Instructions

1. Prepare dry ingredients

   In a medium bowl whisk together 50 g Dutch‑processed cocoa powder, 2 Tbsp malted milk powder, 1 tsp kosher salt, 1.5 cups all‑purpose flour, and ½ tsp baking powder until evenly combined.

   Time: PT5M

2. Cream butter and sugar

   In a large mixing bowl, cream 3/4 cup softened butter with 3/4 cup granulated sugar by hand until light and fluffy, about 3–4 minutes.

   Time: PT5M

3. Add egg and vanilla

   Add 1 large egg and 2 tsp vanilla extract to the butter‑sugar mixture; beat until just incorporated.

   Time: PT2M

4. Combine wet and dry

   Gradually add the dry‑ingredient mixture to the wet mixture, stirring with a spatula until a cohesive dough forms. It will feel slightly crumbly but should hold together when pressed.

   Time: PT3M

5. Chill dough

   Flatten the dough into a disc, wrap in plastic, and chill in the freezer for 2 minutes (or refrigerator for 10 minutes) to firm it up for rolling.

   Time: PT5M

6. Roll and cut first batch

   Place the chilled dough between two sheets of parchment. Using a rolling pin (or pasta roller on the widest setting), roll to about 2 mm thickness. Trim to a uniform rectangle, then cut 6 cm × 3 cm rectangles (about 20 pieces total).

   Time: PT10M

7. Bake first batch

   Transfer parchment‑lined cookies to a baking sheet and bake in a pre‑heated 350°F (177°C) oven for 8 minutes, or until the edges are lightly golden.

   Time: PT8M

   Temperature: 350°F

8. Cool cookies

   Remove from oven, let cookies cool on the sheet for 2 minutes, then transfer to a cooling rack to cool completely (about 5 minutes).

   Time: PT5M

9. Repeat rolling and baking

   While the first batch cools, repeat steps 6‑8 with the remaining dough to produce the full set of 20 biscuits.

   Time: PT23M

10. Make milk‑chocolate ganache filling

    Heat 200 ml heavy cream in a microwave‑safe cup until just simmering (≈1 minute). Place 200 g milk chocolate in a heat‑proof bowl, pour hot cream over it, add a pinch of salt, and let sit 1 minute. Whisk until smooth, then let cool to room temperature.

    Time: PT10M

11. Whip ganache to buttercream consistency

    Using the hand mixer on medium speed, whip the cooled ganache for 2–3 minutes until it reaches a thick, pipeable buttercream texture.

    Time: PT3M

12. Pipe filling and assemble sandwiches

    Fit a pastry bag with a plain tip, fill with the whipped ganache, and pipe a thin line across the center of each cookie. Top with a second cookie, gently press to spread the filling evenly, and place assembled sandwiches on a tray. Refrigerate for 30 minutes to set the filling.

    Time: PT15M

13. Melt dark chocolate for coating

    Chop 300 g dark chocolate and melt in a heat‑proof bowl over a pot of simmering water (double boiler) or in 30‑second bursts in the microwave, stirring until smooth.

    Time: PT5M

14. Enrobe assembled cookies

    Using a fork or small slotted spoon, dip each sandwich cookie into the melted chocolate, allowing excess to drip off. Place coated cookies on a parchment‑lined tray.

    Time: PT10M

15. Final set

    Refrigerate the coated cookies for 20 minutes until the chocolate is firm. Transfer to an airtight container.

    Time: PT20M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: margarine, ghee
• Instead of Granulated sugar: caster sugar, powdered sugar (reduce amount)
• Instead of Large egg: egg replacer, 1 Tbsp flaxseed meal + 3 Tbsp water
• Instead of Vanilla extract: vanilla bean paste, almond extract (use half amount)
• Instead of Dutch‑processed cocoa powder: natural cocoa powder (adds acidity)
• Instead of Malted milk powder: malted barley syrup, additional cocoa powder
• Instead of Kosher salt: sea salt
• Instead of All‑purpose flour: cake flour (reduce liquid), gluten‑free flour blend
• Instead of Baking powder: baking soda + cream of tartar (1:2 ratio)
• Instead of Milk chocolate: dark chocolate (will be less sweet)
• Instead of Heavy cream: half‑and‑half (thicker), coconut cream (non‑dairy)
• Instead of Pinch of salt: sea salt
• Instead of Dark chocolate (for coating): milk chocolate (sweeter coating)

Equipment Needed

• Mixing bowl
• Hand mixer or stand mixer
• Rolling pin
• Parchment paper
• Baking sheet
• Oven
• Microwave‑safe measuring cup
• Pastry bag with plain tip
• Fork (for enrobing)
• Cooling rack (optional)
• Freezer (optional)

Critical Steps — Do Not Skip

• Rolling the dough to an ultra‑thin (~2 mm) uniform thickness.
• Chilling the dough before baking to prevent spreading.
• Whipping the ganache to a buttercream consistency for a smooth filling.
• Enrobing the cold sandwiches quickly to achieve a thin, glossy chocolate shell.

Chef Tips from the Video

• Use a pasta roller for the most even 2 mm thickness; the parchment protects the dough from sticking.
• For a more authentic Tim Tam flavor, add 1 tsp malted milk powder to the cookie dough and a pinch of sea salt to the ganache.
• If you prefer a darker coating, use a blend of 70 % dark chocolate with a small amount of milk chocolate.

Troubleshooting

Storage

Refrigerator: Up to 1 week in an airtight container.

Freezer: Up to 2 months; thaw at room temperature before serving.

Room temperature: Best consumed within 2 days; chocolate coating may soften in hot humidity.

Make-Ahead Tips

• The cookie dough can be wrapped and chilled overnight for easier rolling.
• Ganache can be made up to 2 days ahead; store covered in the fridge and re‑whip before use.
• Chocolate coating can be melted and kept warm in a small thermos for quick enrobing.