For the cookie dough 

- 115g of unsalted butter, softened 

- 115g of sugar

- 1 large egg

- 1/4 cup of unsweetened cocoa powder

- 1 cup of all-purrpose flour 

- pinch of salt 

For the filling

- 115g of unsalted butter 

- 1 cup of icing sugar 

- 1 tbsp of unsweetened cocoa powder 

- 1 tbsp of malted drink powder 

For the coating 

- 200g of milk chocolate 

- 1 tbsp of coconut oil 

There's so many things to love about Australia. The beautiful beaches, our 'g'day mate' culture, and of course, our classic food just to name a few. While nothing beats eating a meat pie while watching a game of footy, or enjoying a piece of toast with Vegemite for breakfast in the morning, you can't deny that sitting down with a cup of coffee and 1 or 2 (or 5) tim tams comes pretty darn close. 

These deliciously light and fluffy chocolate biscuit masterpieces will win over your family in a second and they don't even take that long to make! Whether you want to eat them as a treat before bed or slam them with some milk, these homemade biscuits are perfect if you're craving something sweet!



1. Firstly preheat the oven to 180ºC and line 2 baking trays with baking paper. 

2. With a electric beater, beat together the butter and the sugar until the mixture is pale and fluffy. Add the egg and continue beating until it's nicely incorporated into the mixture, and it lightens in colour. Then add the cocoa powder and beat it through until there aren't any lumps. Finally, add the flour and salt on a low speed until everything is mixed together nicely and it's formed a soft dough. 

3. Turn the dough onto a piece of baking paper and top it with another piece of baking paper, and roll it out into a large rectangular. Be careful not to make it too thin (keep the thickness of a normal tim tam in mind). Once this is done, put the dough onto a baking tray and place it in the freezer for 30 minutes.

4. Take the dough out of the freezer and slice it into small rectangles. Then separate the rectangles and spread them out onto the preprepared baking trays. Bake them in the oven for 10 minutes, then transfer them to a wire rack to cool completely. 

5. Cream the butter until it's soft, and sift in the remaining dry ingredients and beat everything until it's well combined. Spread a heaped teaspoon of the filling onto half of the cookies (on the bottom side), and top it with the remaining cookies. Once this is done, place them in the fridge to chill out while you prepare the coating. 

6. Place the chocolate and coconut oil in a heat-proof mixing bowl and melt them together in the microwave on high in 30-second burst, stirring well after each 30 seconds. Once the chocolate is mostly melted, remove it from the microwave and stir it gently until it's nice and smooth. 

7. Take a chilled cookie and carefully coat in the chocolate (this works better if you use your hands), then put it on a lined baking tray. Chill these in the fridge and try to stop your kids from eating all of them in one go!

Recipe via 


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