Description
These homemade Vegan Tim Tams feature crisp chocolate malt biscuits sandwiched with a creamy chocolate filling and coated in rich chocolate. They are indulgent, crunchy, and perfect for sharing.
Ingredients
- 1 1/4 cups (155g) all-purpose plain flour
- 1/2 cup (115g) vegan block butter, room temperature
- 3/4 cup (90g) powdered sugar / icing sugar
- 1/3 cup (30g) natural cocoa powder
- 1/4 teaspoon baking powder
- 1 tablespoon (20g) liquid malt extract
- Pinch of salt
- 1/3 cup (75g) vegan block butter, room temperature
- 1 1/4 cups (150g) powdered sugar / icing sugar
- 1 tablespoon (20g) liquid malt extract
- 2 teaspoons (5g) natural cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 200g-300g vegan-friendly chocolate
- 1 tablespoon neutral flavored oil, if needed
Instructions
- Preheat the oven to 180°C (350°F) conventional or 160°C (320°F) fan-forced. Line 2 baking trays with parchment paper.
- To make the biscuits in a food processor, blend the flour, butter, powdered sugar, cocoa powder, baking powder, malt extract, and salt until combined into a crumbly dough that holds together when pressed.
- To make by hand, mix the dry ingredients in a bowl, then cut in the butter and malt extract until a soft dough forms.
- Lightly flour a clean surface and roll the dough to about 4mm thick. Cut into rectangles approximately 6 x 3 cm in size. Re-roll scraps as needed.
- Arrange the biscuits on the trays with slight spacing between each. Bake for 13-15 minutes until dry on the surface but still slightly soft.
- Allow the biscuits to cool completely on the trays.
- To make the filling, beat the vegan butter until light and fluffy.
- Add the powdered sugar, cocoa powder, malt extract, vanilla extract, and salt. Beat on low speed until combined, then increase speed and whip until fluffy.
- Turn half of the biscuits upside down. Pipe or spread approximately 5mm of filling onto each biscuit, then sandwich with the remaining biscuits.
- Chill the assembled biscuits in the fridge or freezer for at least 1 hour until firm.
- Melt the chocolate using a double boiler. If needed, stir in the oil to loosen the chocolate slightly.
- Dip each chilled biscuit into the melted chocolate, allowing excess chocolate to drip off. Place on a lined tray.
- Allow the coated Tim Tams to set at room temperature or in the refrigerator for at least 30 minutes.
- Store in an airtight container at room temperature for 1-2 days, in the refrigerator for up to 2 weeks, or freeze for up to 1 month.
Notes
- Use vegan milk chocolate for a more traditional Tim Tam flavor or dark chocolate for a richer taste.
- If the dough feels too dry, add a splash of plant milk.
- Chilling the biscuits before coating helps the chocolate set smoothly.
- The filling can be piped for neater sandwich cookies.
- Store chilled in warm climates to prevent the chocolate coating from melting.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Australian
Nutrition
- Serving Size: 1 Tim Tam
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
