How To Make Tim Tams At Home

A delicious homage to the great Australian bikkie.

Have you ever met someone who doesn't like Tim Tams? Neither have we -- probably because there's so much to love about Australia's iconic biscuit. There's the two chocolate biscuits, the soft chocolate cream sandwiched in the middle and the coating of chocolate holding it all together.

While nothing beats the Arnott's original, you can make super decadent and delicious chocolate cream biscuits at home. This recipe by chef and restaurateur Matt Moran is rich, easy to make and requires just a handful of ingredients.

Enjoy them plain or with tea, coffee or milk for a Tim Tam slam.

Homemade Arnott's Tim Tam recipe.

"This is my homage to that great Australian bikkie, the Tim Tam. Although there have been all sorts of new flavours added to the range over the years, for me it's all about the original version. Here's mine," Moran said.


  • 160g plain (all-purpose) flour
  • 40g (⅓ cup) icing (confectioners') sugar, sieved
  • 40g (⅓ cup) Dutch-process cocoa, sieved
  • 80g (⅓ cup) unsalted butter, diced
  • 1 egg
  • 100g (⅔ cup) each dark chocolate buttons and milk chocolate buttons

Chocolate cream filling:

  • 100ml single (pure/pouring) cream
  • 80g (½ cup) dark chocolate buttons


  1. Preheat the oven to 160°C (315°F) and lightly grease a baking tray. To prepare the biscuit dough, sieve the flour, icing sugar and cocoa powder into a bowl and add a pinch of salt. Add the butter, then rub in with your fingertips until the mixture resembles fine crumbs. Mix in the egg to make a dough, form into a disc, wrap in plastic wrap and refrigerate for one hour to rest.
  2. While the biscuit dough rests, make the chocolate cream filling. Bring the cream to the boil in a small saucepan over a medium–high heat, remove from the heat and add the chocolate. Stand for five minutes, then stir until the chocolate is smooth and combined. Refrigerate until beginning to firm, then transfer to a piping bag and set aside.
  3. Roll out the biscuit dough on a lightly floured work surface into a 5mm thick 20 x 50cm (8 x 20 inch) rectangle, then cut into 4 x 8cm (1½ x 3 inch) rectangles (use a ruler to help keep them even). Place the rectangles onto the prepared tray, bake for 10–15 minutes until crisp, then cool completely on a wire rack.
  4. To prepare the chocolate coating, melt all the chocolate buttons in a bowl over a saucepan of simmering water (make sure the base of the bowl doesn't touch the water), stirring occasionally until smooth.
  5. To assemble, pipe the chocolate filling over half of the biscuits, then sandwich with the remaining biscuits. Dip each of the chocolate sandwiches into the melted chocolate, then place on a tray lined with baking paper until set. Serve with a nice hot cup of tea.

Matt Moran's Australian Food by Matt Moran (Murdoch Books, RRP $45.00) available now. Photography by Will Meppem.