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?
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)
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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