Here's our ode to the classic Australian Tim Tam biscuit, with loads of chocolate: chocolate cookies, creamy chocolate frosting and a chocolate ganache centre. Who wouldn't love it?
- 320 gm pastry flour, sifted
- 80 gm Dutch-process cocoa powder, sifted
- 120 gm icing sugar, sifted
- 240 gm butter
- 1 egg, lightly beaten
- 1 quantity of creamy vanilla frosting (see <b><u><a href="http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2014/8/creamy-vanilla-frosting">creamy vanilla frosting recipe</a></b></u>)
- ½ quantity of ganache (see <b><u><a href="http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2014/8/ganache">ganache recipe</a></b></u>)
- 450 gm dark chocolate, chopped
- 50 ml vegetable oil
- 1Rub together the sifted flour, cocoa, icing sugar, butter and a pinch of sea salt to a fine crumb. Add the egg and mix as little as possible to bring the dough together. Wrap into 3-4 manageable portions and chill in the refrigerator for at least a couple of hours; the dough will easily keep for several days.
- 2Preheat the oven to 180ºC. Line 2 baking trays with baking paper. Roll out the dough to about 3mm thick and cut into 24 oblongs, about 3cm x 10cm.
- 3Place on the baking trays and bake for 10 minutes. It is difficult to tell whether the dough is cooked, so gently try to move the biscuits on the tray; if they move easily, remove from the oven and cool on the tray.
- 4Make the frosting and add 50gm of the ganache. Pipe a strip of frosting along each edge of half the cooled biscuits, then pipe a strip of ganache through the centre and pop a lid on top. Leave to firm for about 30 minutes.
- 5Melt the chocolate in a heatproof bowl set over a saucepan of just simmering water, ensuring the base of the bowl doesn’t touch the water. Add the oil and mix until fully emulsified.
- 6Submerge the biscuits in the melted chocolate one at a time, draining off any excess, before placing them on a lined tray to set. (Despite all the new-fangled gadgets that are available nowadays, we still use a table fork to do this, as anything a little better will more than likely end up in Matilda’s play box, never to be seen again.) The biscuits will keep in an airtight container in a cool dark place for up to a week.
Note This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.
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