Tim Tam Recipes

Tim Tam Christmas Balls

Ingredients

2 x 200g packets Original Tim Tams

397g can condensed milk

3/4 cup desiccated coconut

Method

1. Place Tim Tams in a food processor and process until finely crushed.

2. Place crushed Tim Tams in a large bowl. Add condensed milk and store until well combined.

Peanut Butter Tim Tam Crazy Shake

Ingredients:

2 Peanut Butter Flavour Tim Tams, broken

2 scoops vanilla ice cream

200ml milk

1 scoop vanilla ice cream, extra

To Decorate:

Milk chocolate, melted

Whipped cream

Peanut Butter Tim Tams, extra, halved

Chopped nuts

Pretzels

Method:

1. Melt chocolate. Dip serving glass in chocolate and then nuts. Set aside.

2. Place Tim Tams in a blender, add ice cream and milk. Blend for 1 minute or until combined.

Three Bean Tim Tam Crazy Shake

Ingredients:

2 Three Bean Tim Tams, broken

2 scoops vanilla ice cream

200ml milk

1 scoop vanilla ice cream, extra

To Decorate:

Dark chocolate, melted

Whipped cream

Three Bean Tim Tams, halved and crushed

Method:

1. Melt chocolate. Drizzle chocolate on outside of glass. Set aside.

2. Place Tim Tams in a blender, add extra scoop of ice cream and top with whipped cream.

Coconut Cream Tim Tam Crazy Shake

Ingredients:

2 Adriano Zumbo Coconut Cream Tim Tams, broken

2 scoops vanilla ice cream

200ml milk

1 tablespoon shredded coconut

1 scoop vanilla ice cream, extra

To Decorate:

White chocolate, melted

Shredded coconut, extra

Whipped cream

Coconut Tim Tams, extra, broken

Choc Crispies

Method:

1. Melt chocolate. Dip rim of serving glass in chocolate and decorate rim with extra coconut.

2. Place Tim Tams in a blender, add ice cream, milk and coconut. Blend for 1 minute or until combined.

Dark Chocolate Tim Tam Christmas Crazy Shake

Ingredients:

2 Dark Chocolate Tim Tams, broken

2 scoops of vanilla ice cream

200ml milk

1 candy cane, crushed

1 scoop vanilla ice cream, extra

To Decorate:

Dark chocolate, melted

Whipped cream

Candy canes, extra

Dark Chocolate Tim Tams, extra, halved

Chocolate stars, optional

Red sugar sprinkles

Method:

1. Melt chocolate. Drizzle chocolate on inside of glass. Set aside.

2. Place Tim Tams in a blender, add ice cream, milk and candy cane. Blend for 1 minute or until combined.

Original Tim Tam Crazy Shake

Ingredients:

2 Original Tim Tams, broken

2 scoops vanilla ice cream

200ml milk

1 scoop vanilla ice cream, extra

To decorate:

Milk chocolate, melted

Original Tim Tams, extra, halved and crushed

Whipped cream

Tim Tam Chocolicious Original, optional

Method:

1. Melt chocolate. Dip rim of serving glass in chocolate and decorate rim with extra crushed Tim Tams. Set aside.

2. Place Tim Tams in a blender, add ice cream and milk. Blend for 1 minute or until combined.

Choc Banana Tim Tam Crazy Shake

Ingredients:

2 Choc Banana Tim Tams, broken

2 scoops vanilla ice cream

200ml milk

1 small fresh banana

To Decorate:

Milk chocolate

Whipped cream

Choc Banana Tim Tams, extra, halved and crushed

Candy sprinkles

Banana lollies

Method:

1. Melt chocolate. Dip rim of serving glass in chocolate and decorate rim with extra crushed Tim Tams. Drizzle inside glass with more chocolate. Set aside.

2. Place Tim Tams in a blender, add ice cream, milk and banana. Blend for 1 minute or until combined.

Salted Caramel Tim Tam Crazy Shake

Ingredients:

2 Adriano Zumbo Salted Caramel Tim Tams, broken

2 scoops vanilla ice cream

200ml milk

To Decorate:

Milk chocolate

Caramel sauce

Whipped cream

Salted Caramel Tim Tams, halved and crushed

Caramel popcorn

Method:

1. Melt chocolate. Dip rim of serving glass in chocolate and decorate rim with extra crushed Tim Tams. Drizzle inside glass with caramel sauce and set aside.

2. Place Tim Tams in a blender, add ice cream and milk. Blend for 1 minute or until combined.

Choc Raspberry Tim Tam Crazy Shake

Ingredients:

2 Adriano Zumbo Choc Raspberry Tim Tams, broken.

2 scoops vanilla ice cream

200ml milk

To Decorate:

Dark Chocolate

Whipped Cream

Adriano Zumbo Choc Raspberry Tim Tams, extra

Fresh raspberries

Mini candy hearts

Method:

1. Melt chocolate. Dip rim of glass in chocolate, also drizzling some on the side of the serving glass. Decorate the rim with candy hearts and set aside.

2. Place Tim Tams in a blender. Add ice cream and milk. Blend for one minute or until combined.

White Chocolate Tim Tam Crazy Shake

Ingredients:

2 White Chocolate Tim Tams, broken

2 scoops vanilla ice cream

200ml milk

To Decorate:

White chocolate

Hundreds and thousands

Whipped cream

White Chocolate Tim Tams, halved

Mini marshmallows

Method:

1. Melt chocolate. Dip rim of serving glass in chocolate and then hundreds and thousands.

2. Place Tim Tams in a blender, add ice cream and milk. Blend for 1 minute or until combined.

This delicious Tim Tam Slice recipe comes courtesy of Tim Tam fan Kerryn. Thanks for sharing!

INGREDIENTS

Tim Tam Base

2 packets of Arnott’s Tim Tam Original 1/3  cup sweetened condensed milk 45g butter (unsalted), softened ½ tsp coffee essence

Biscuit Middle

1 packet Arnott’s Milk Arrowroot ¼ cup shredded coconut ½ sweetened condensed milk 125g butter (unsalted), softened 1 tsp vanilla essence

Cream Cheese Icing

2/3 cup icing sugar 40g butter (unsalted), softened 50g cream cheese, softened 1 tsp coffee essence ½ tsp peppermint essence

METHOD

Tim Tam Base

1. Grease and line a slice tin with baking paper, set aside.

2. In a food processor, finely chop 1 packet of Tim Tam biscuits. Add second pack and pulse a few times so that some larger chunks of biscuit remain. Transfer to a bowl.

3. In a small saucepan, melt butter and condensed milk and stir over low-medium heat until combined.

4. Add coffee essence and stir to combine.

5. Remove from the heat and add to crushed Tim Tam biscuits. Mix well until combined.

6. Press mixture into the slice pan so it evenly covers the pan. Refrigerate for 15 mins.

Biscuit Middle

1. Crush Milk Arrowroot biscuits in a food processor until finely chopped. Transfer to a bowl.

2. Add coconut to the biscuit mixture.

3. In a small saucepan, melt butter and condensed milk and stir over low-medium heat until combined.

4. Add vanilla essence to milk and butter and stir to combine.

5. Remove from heat and add to the biscuit mixture, mix well until combined.

6. Remove Tim Tam base from the refrigerator and gently press the biscuit mixture on top of it. Refrigerate for one hour.

Cream Cheese Icing

1. Melt butter in the microwave until it is almost a liquid.

2. Once melted, stir in icing sugar until well combined.

3. Add coffee and peppermint essence and stir.

4. Add cream cheese and stir well, ensuring the mixture is smooth. If unhappy with the consistency, add more butter or icing sugar.

5. Remove base and middle from the refrigerator and gently spread a thin layer of the cream cheese icing on top, then refrigerate for one hour or until icing has set.

We’re bringing you the recipe for this delicious Tim Tam Cake thanks to Helen at Mumma’s Country Kitchen! Try out the recipe and then check out her delicious Instagram account! So much yumminess!

INGREDIENTS

Cake

2 heaped teaspoon plain (all-purpose) flour ½ teaspoon bicarbonate of soda 1 level teaspoon cream of tartar Cornflour 3 level tablespoons cocoa powder 4 large eggs, at room temperature ¾ cup castor sugar ½ teaspoon vanilla extract

Cake Filling

500mL thickened cream 200g quality milk chocolate, melted and cooled 1 ½ cup pure icing sugar, sifted 1 packet of Tim Tam biscuits, crushed

Chocolate Ganache

400g quality milk chocolate 300mL pure (pouring) cream

METHOD

1. Preheat oven to 170C (fan forced). Grease two 17x27cm slice/ brownie tins or a larger sheet cake tin (this is what I use – 33x23x5cm) with canola spray. Line the bottom of the tin/s with non-stick baking paper, making doubly sure the sides are well greased so that the sponge cake will rise neatly.

2. Put the plain flour, bicarbonate of soda and cream of tartar into a one cup measuring cup. Fill the remainder of the cup with cornflour. Empty the contents of the cup into a bowl and then add the cocoa powder to the bowl. Place to the side.

3. Beat the eggs and sugar on a high speed with an electric mixer for 7 minutes. Add the vanilla extract and beat for a further 30 seconds.

4. In the meantime sift the flour mixture three times onto greaseproof paper or between bowls.

5. Turn the machine to the lowest speed and add the flour mixture. Beat for one minute on the low speed or until the mixture is smooth. Turn it off and place the cake mix into the prepared tin/s. If you need help transferring the cake mix into the tin, a metal spoon is the best thing to use.

6. Lightly tap the tin/s on the workbench to remove excess air bubbles and place in the centre of the oven. Bake for approximately 20 minutes or until the centre of the cake springs back when lightly pressed. Turn onto baking paper covered wire racks (make sure they are paper covered or the sponge will stick to the rack) and allow to completely cool. If you have cooked the cake in a single tin, cut into two equal sized rectangular cakes.

7. To make the filling fit the wire whisk to your electric mixer. Place the cream, chocolate and icing sugar in the mixing bowl and whisk until stiff peaks form. Add the crushed Tim Tam biscuits to the bowl and lightly stir through.

8. Place the bottom layer of the cake on the serving platter. Lather the top of the cake with the prepared filling, making sure you take the filling all the way to the sides. It should be 1-2 cm thick. Place the remaining cake layer on top.

9. To make the ganache, break the chocolate into small pieces into a mixing bowl. Heat the cream in a saucepan until it is almost simmering. Pour the hot cream over the chocolate and leave it for about 10 minutes so that the chocolate begins to melt. With a traditional wire whisk, whisk the mixture until you have a smooth glossy chocolate ganache. Allow it to cool down to a thicker consistency. If it coats the back of a wooden spoon it is ready to pour over the cake.

10. Gently lift the edges of the cake and place greaseproof or baking paper under the edges of the cake to catch the ganache that will inevitably fall off the cake. Pour the ganache over the cake and using a spatula work the ganache that has fallen onto the paper over the sides of the cake so that the ganache coats the entire cake and takes on the appearance of a Tim Tam. You can even make little indents on the top of the cake to look like the genuine biscuit.

11. Remove the paper from under the cake and refrigerate it for at least 3 hours prior to serving to allow the cake to set. Just before serving, use a large cookie cutter to cut into the cake in order to make the “bite”.

12. There you have it, your very own Tim Tam cake – enjoy!!

Cook’s note

To make a great sponge make sure to:

1. Take note of the times here when preparing the sponge mix as overbeating could cause the cake to sink and under beating could result in not enough air coming into the mix;

2. Preheat the oven properly; and

Try your hand at making this delectable Tim Tam Cheesecake, courtesy of What Jessica Baked Next! Thanks Jess!

INGREDIENTS

Biscuit Base –

140g (5 ounces) unsalted butter, melted

300g (11 ounces) Bourbon biscuits

Cheesecake Filling –

500g (18 ounces) full-fat cream cheese

300ml/1/2 pint (approx. 1 cup) double cream

85g (3/4 cup) icing sugar, sifted

1 tsp vanilla extract

200g (7 ounces) white chocolate, melted and cooled slightly

Half a pack of TimTams (approx. 5-6) – chopped or crumbled

METHOD

To prepare the base: Place the biscuits in food processor and blitz until fine crumbs. Or place the biscuits in a ziplock bag and crush with a rolling pin. Mix the biscuit crumbs with melted butter until combined. Press into the cheesecake tin until firm. Chill in the refrigerator.

To make the filling: Gently melt the white chocolate over a bain marie or in the microwave in 20 second intervals. Once completely melted, leave to cool slightly. Whisk the cream with the vanilla and icing sugar until soft peaks form. In another mixing bowl, gently beat the softened cream cheese until smooth. Fold through the cream and white chocolate. Then finish by folding in the chopped Tim Tams.

Spread the cheesecake filling over the biscuit base. Smooth over and level with a spatula or palette knife. Cover and leave in the refrigerator for at least 6 hours or overnight – I recommend overnight chilling.

Once set decorate in any way you like. I topped the cheesecake with chopped Tim Tams, but it would be great as it is!