Tim Tams. They're the quintessential Australian treat. A lush chocolate cream filling is sandwiched between two crisp chocolate biscuits, then coated in dark chocolate. Can this be low-carb? You bet! If you follow our yummy recipe. You can even try eating them the Australian way, with hot coffee and the Tim Tam improvized as a straw. Google "Tim Tam Slam" for the full Aussie experience. Enjoy!
Instructions
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Place the dry ingredients into a large bowl. Whisk to combine and remove any lumps.
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Melt the butter in the microwave, and then add it to the dry ingredients. Mix together until a loose dough forms.
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Lay a sheet of plastic wrap on the counter, and place the dough on the plastic wrap. Form a rectangular log, about 10" long and 3" wide (25 x 7 cm). Tightly wrap the plastic wrap around the log, and twist the ends to seal it around the dough. Place in the freezer for 30 minutes.
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Preheat the oven to 350°F (180°C). Line a large baking tray with parchment paper.
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Remove log from freezer and unwrap the plastic. Using a sharp knife, slice the chilled log into 24 slices, and gently place the slices onto the baking tray.
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Bake for 10-12 minutes. Remove from the oven and cool on the tray for about 25 minutes (they will appear soft, but as they cool, they will become firm).
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Add the butter and erythritol to a large mixing bowl. Using an electric mixer, whisk together for a few minutes until the texture is fluffy. Then, slowly add the cocoa powder and stevia, mixing until combined.
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Fill a piping bag with the chocolate filling. Pipe the filling onto half of the biscuits, adding enough, so that the filling depth is equal to that of the biscuit.
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Place those biscuits without filling, on top of the biscuits with filling, and gently squeeze them together. Refrigerate for 15-20 minutes.
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In a glass bowl over a pot of simmering water, or, in a double boiler, melt the dark chocolate stirring until smooth and until it becomes a liquid texture (not runny). If the chocolate is too thick, add some coconut oil, and stir to combine.
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Using two forks, rotate each biscuit in the melted chocolate, coating all sides. Let the excess chocolate, drip back into the bowl. Place the coated biscuits onto a tray lined with parchment paper.
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Using a fork, create wavy patterns on the tops, and then refrigerate for 30 minutes, prior to serving.
Biscuits
Filling
Coating
Tips
These Tim Tams will keep in a sealed container in the pantry for up to 1 week.
Traditional Tim Tams have a chocolate-malt filling. If you if you want to use a flavored stevia, butterscotch is delicious!