Okay, so I’ve actually never met a real Tim Tam. In fact I hadn’t ever even heard of these dreamy, ethereal treats until Johanna posted about them on her blog, almost a year ago, now. But just looking at the photos and reading the description of these cookies-in-a-chocolate-cloak made me realize that I would have to create my own, ACD-friendly, version. And fast.
And so I did: I whipped up my own batch the very next day. Even though I loved these confections the second I took a bite (and one bite was about all I got, since the HH devoured the rest of the batch pretty much the second he tasted them), it took a while before I was finally ready to post about them on the blog. By then, it was mid-summer, and I knew they would never survive in the sweltering heat, melting in an oozy puddle like the Wicked Witch of the West. Instead, I decided to save them for you to serve in cooler weather, like. . . now. Turns out I’ve been sitting on this recipe since May 5, 2011 (the date of my first draft of this post)!
I don’t know why, but the word, “Tim Tam” always makes me think of that childhood skipping rope game where you create sentences with words that all start with the same letter. For instance: “I ate a Tim Tam [skip, skip] while in a Wigwam [hop, hop] when I went to Flin Flon [jump, jump].” But that’s just silly, isn’t it? 😉
What’s equally weird is that, as much as I love chocolate chip cookies, macaroons, haystacks–and of course we can’t forget the raw cookie dough in its naked form–I have never been a huge fan of sandwich cookies per se. I don’t know if this preference is connected to my general indifference to sandwiches as a rule (in fact you’d be hard pressed to find many sandwiches on this blog), since I am not really a bread person, either. But you’d think I would be enamored of sandwich cookies in any case simply because, well, they offer double the cookie per cookie.
The only sandwich cookie that figured prominently in our home when I was a child was the Oreo, on those rare occasions when my mom brought a bag into the house (silly her for thinking it would last longer than an hour with my two sisters and me). I’d perform the classic “twist-and-separate” operation to expose the vanilla cream in the middle, then scrape it off with my lower teeth, leaving tracks on the nearly black chocolate biscuits. I’d then simply discard the biscuits if I were not being watched (or else be severely reprimanded if I were being watched). Sometimes, I’d discreetly affix them back together and return them to the bag with the vanilla filling MIA (the CFO, probably four or five at the time, could never figure out why she kept getting defective Oreos).
Clearly, not an auspicious history for making my own sandwich cookies. Nevertheless, when I read Johanna’s description of them, I decided that these particular sandwich cookies sounded so good that I had to make them myself.
I decided to take the most direct route to sandwich nirvana (ie combining other already extant recipes). For the graham crackers, I used Amy’s version as written, except I substituted coconut oil for the butter. I was concerned at first that the quinoa flour would be overpowering in these delicate confections, but they turned out absolutely perfectly.
For the filling, I repurposed my own buttercream frosting, and coated the entire thing in a simple chocolate coating I’ve used before as well.
They may not be authentic, but they certainly are irresistible. Rich, silky filling nestled between two light, crisp and slightly flaky biscuits, all coated in a glossy dark chocolate. If you’ve never met a Tim Tam, either, allow me to introduce you. I mean, what’s not to like?
This post is linked to Slightly Indulgent Tuesdays and Allergy Friendly Friday and Sugar-Free Sundays.
Homemade Tim Tam Knockoff Cookies
Inspired by this post
These are the kind of cookie that can turn a bleak, grey and gloomy winter afternoon into a celebration. Served with a cup of hot chocolate or herbal tea, these Tim Tam knock-offs work beautifully as an afternoon snack or pick-me-up.
one recipe homemade graham crackers of choice (I used this recipe with coconut oil instead of butter)
1/2 batch Sugar-Free, Dairy-Free, Egg-Free, Soy-Free, Nut-Free Chocolate Buttercream Frosting
1 batch dark chocolate coating (you can use this one or this one; you can just melt chocolate chips if you like).
Make the cookies: Prepare the graham crackers according to directions, using coconut oil in place of butter; cut into 30 crackers. Bake according to the recipe and allow to cool.
Meanwhile, prepare the frosting. Once cookies are cool, create sandwich cookies by spreading a thick layer of frosting on the bottom of one cookie, then topping with another cookie (bottom side touching the frosting). Place in the freezer while you prepare the coating.
Prepare the coating and pour into a deep bowl.
Coat the cookies: Dip the bottom of each cookie in the chocolate, then immediately invert onto a plate (chocolate side up) and place in the freezer until the chocolate is solid. One at a time (leave the rest in the freezer), remove the cookies and place chocolate side-down on a fork held over a clean plate. Spoon the chocolate coating over the top of the cookie and allow it to drip down the sides and off the fork onto the plate. Tap the fork on the edge of the plate a few times to allow excess chocolate to run off. Return the cookie to the freezer, with the top upright this time and allow to firm up before storing in the refrigerator. As needed, scrape the excess chocolate coating off the plate and back into the bowl to coat more cookies. Repeat until all cookies are coated.
To create the swirl pattern on the top: Once the chocolate on top is firm, add an additional teaspoon of chocolate on top of each cookie and swirl with the back of a spoon to create a wavy pattern. The chocolate should firm up quickly if it is added atop an already-frozen cookie. Makes 12-15 cookies. May be frozen; defrost, covered, in the refrigerator overnight (but be warned that frozen chocolate may develop a white “bloom” that looks a little unappetizing, even though it’s perfectly fine to eat).
Suitable for: ACD Stage 3 and beyond, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut free, vegan.
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Last Year at this Time: Calcium-Rich Cranberry Smoothie (gluten free; ACD All Stages)
Two Years Ago: Protein-Rich Cranberry-Oat Smoothie (gluten free; ACD Stage 2 and beyond)
Three Years Ago: Anti-Candida Update: Holiday Edition
Four Years Ago: Gastronomic Gifts: Fudge, Two Ways (gluten free; ACD maintenance)
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oh my gosh Oh My Gosh OHMYGOSH I need to make these for my mom!! she has traveled to Australia a few times and brought back Tim Tams… and then was diagnosed celiac… she would LOVE these (and so would I…)
thanks for sharing!
Yay! I’d love to know how these compare re: taste to the original. One day, I’ll get to Australia and maybe try one!
We can buy Tim Tams here in Israel, and I often keep a package in my office closet for late afternoon chocolate crises. I didn’t see eating method mentioned in any other post I read, but as I understand it, the proper way to eat them is to nibble off a corner at each end. Then stick one of the nibbled ends into a cup of hot tea (or whatever) and suck the other end hard until the biscuit fills up and melts the chocolate. (Not for more than a few seconds or you’ve got a melted mess…) There’s an art to it. Otherwise, the biscuit is fairly dry and not tasty, certainly not worth the cost or calories!
So funny you should mention this, Stephanie! Someone else I read mentioned the “Tim Tam as a straw” method, too! I have no idea whether this technique would work with the homemade ones, but you can be sure I’m going to try. . . !!! 😀
That’s the Tim Tam Slam. Though bleurgh, hot tea? No no no. Coffee or hot chocolate. The trick is judging how long you can suck the hot drink through before needing to shove the whole biscuit in your mouth as it disintegrates. Bliss! Teehee.
Now that’s a challenge I just may have to take up. . . !! 😀
I’ve eaten Tim Tams and they can be addictive…especially the caramel ones. Regarding their name, I read that the guy who invented them named them after a race horse. They’re popular cookies (especially in Australia, where they’re from), so you’ll have some very happy readers, Ricki!
Thanks, Zoe! I have no idea whether the taste is authentic or not, but boy, you are right–they were totally addictive! 😀
these look AMAZING Ricki!!
Thanks, Tessa! Considering how easy they are to put together, I was pretty impressed myself. 😉
Oh, fantastic! I have made a vegan version of tim tams (also with reference to Johanna’s post and Lisa’s that she followed) but they most definitely weren’t sugar free 😛
Would love to see yours, Kari! Can you add the link in the comments? 🙂
I can’t believe you waited so long to post these (well actually I can knowing my own drafts folder) but I am glad you did. They look gorgeous and much better than mine – I would recommend chocolate flavoured graham crackers for true authenticity but I just used bought biscuits – must try it with home made biscuits. And if you check out tim tams these days you will find that there are zillions of variations – black forest and honeycomb and the like.
And I also love oreos but not a lot of sandwich cookies – oreos just have so much chocolate that they can’t be ignored – love your description of how you ate them too
Thanks, Johanna! I actually made the cookies way back, but didn’t write up my post until now because I was waiting for cooler weather. 😉 I would LOVE to try some of those variations, though!
This is a totally new cookie to me, but I am SO IN! The combo makes for a fabulous treat, I’m sure my kidlets would love them too, if I decide to share 🙂
Thanks, Maggie! But I warn you: you may decide NOT to share!! 😉
ooh, i’ve never had a tim tam! they look great though 🙂
Shannon, I was in love. 😉
I love the name and the photo, it must follow that I’d love the cookie, too! They look so cool, I’d want to make them just to impress people, but they sound so delicious I’d want to make them just for me. They do, after all, contain my favorite buttercream frosting. I really like the way you rumpled (I mean swirled) the frosting on top.
I don’t remember tim tams from when I was in Australia, but it’s never to late to catch up on something I missed.
Andrea, the combination of all three elements (though it’s my favorite frosting, too) really works beautifully together. The HH ate almost an entire batch by himself. And how lucky are YOU that you were in Australia??? (Envious). 😉
I love sandwich cookies. I actually prefer them to cake, bars or brownies. My favorite is oatmeal raisin or ginger molasses with a thick shmear of frosting in between.
These look amazing, I think you’re a magician!! If you ever need taste testers, please let me know…I live within driving distance!!
Thanks so much, Erica! I may just take you up on that offer (we have lots of cookbook tester recipes hanging around. . . ) 😀
I’d never even heard the term Tim Tam before, and sorry, you lost me with that game 🙂
These look amazing though – per standard! I’ve been known, on occasion, to simply frost graham crackers. Cake is so over-rated.
Alisa, basically these ARE frosted graham crackers! Except with the whole shebang coated in chocolate. And if we ever meet in person, we can play the game (ha ha!).
I have never had a chocolate tim tam either however, you can meet a real tim tam via the internet. Tim Tamishiro goes by Tim Tam on the radio and hosts a fab jazz program on CBC radio 2 called Tonic 🙂
How cool! When is the show on? I’m more of a CBC-1 gal myself, so I’m not familiar with. Would love to listen! 🙂
I must say, that looks like a dang authentic cross-section! I’m not really one for cookies or biscuits, but Tim Tams do have a special place in my heart. The real test will be whether these work in a Tim Tam Slam… 😉
Okay, you got me: what the heck is a Tim Tam Slam???
Glad you didn’t forget about this draft! They look so good. Like. So good.
Thanks, Michelle! We really enjoyed them. 🙂
Oooh…. I’ve missed eating Tim Tams since going gluten free. We have a glteun free version available in supermarkets here in Australia but doesn’t tasste so good. These are one of Australia’s most famous biscuits!
I actually call a ‘Tim Tam slam’ a ‘Timtasm’ (!). The biscuits are great on their own but a few have to be kept aside for when combined with a hot drink. Like a chocolate explosion in your mouth! To die for. Thanks for posting this recipe.
Rebecca, I’ve now heard so much about the “Timtasm” that I have to try it–I am going to have to bake up a batch of those cookies again just for that purpose! 😀
Oh, how I love Tim Tams! I nearly screeched with joy when I saw this post (I haven’t had a Tim Tam since I visited New Zealand 5 years ago). Can’t wait to try your recipe!
Thanks so much! I actually have no idea whether or not the taste is authentic, but it didn’t matter–we still loved them. 🙂
The cookies look amazing! I’ve never had a Tim Tam but I would love to devour one or two or a dozen. The wavy pattern is so pretty!
You’re so funny! It’s a good thing the HH ate so many, or I would have devoured a dozen! 😉
Oh my gosh! I just tried tim tam for the first time last week. So good!