Tim Tams


4 ounces Unsalted Butter, room temperature
1 cup Granulated Sugar
1 Egg
¼ cup Unsweetened Cocoa Powder
5.5 ounces All-Purpose Flour
Pinch of salt


4 ounces Unsalted Butter, room temperature
1 cup Powdered Sugar
1 tablespoon Unsweetened Cocoa Powder
1 tablespoon  Malted Drink Powder


10 ounces Dark Chocolate
1 tablespoon Coconut Oil


To prepare the cookies:

  1. Use an electric mixer to beat the butter and sugar until fluffy. Add the egg and mix well to incorporate the egg into the mixture. Add the cocoa powder, mix well and then fold in the flour and salt.  

  2. Transfer the dough onto a piece of parchment paper, cover with another piece of paper and roll it into a rectangular shape approx ¼-inch thick. Transfer the dough to a tray and keep in the freezer for half an hour.  

  3. Preheat your oven to 350F and line two baking trays with parchment paper.  

  4. Once the dough is frozen, cut it into rectangles and arrange them on the prepared baking trays. Bake in the preheated oven for about 10 minutes. Once done, leave the cookies to cool.  

To prepare the filling:

  1. Beat the butter until fluffy and soft and then mix in the remaining ingredients. Spread the filling over half the cookies and top with the remaining cookies. Keep the cookies in the fridge while you prepare the coating.

To prepare the coating:

  1. Add the coconut oil and chocolate to a saucepan and melt over low heat, stirring frequently.

  2. Dip the cookies into the melted chocolate and leave them on the baking sheets. Keep in the fridge until set.