As every Australian knows, Tim Tams are the be-all and end-all of chocolate biscuits. Pair them with a coffee and you’ll be in some sort of taste bud dreamland. If you happen to live in a country where you are denied the pleasure of having your shelves stocked with these delicious delights, you can use any chocolate coated wafer biscuits as a substitute.
This recipe makes 24 cookies and is guaranteed to please anyone with a sweet tooth. Best eaten same day, but they’ll keep for a few days in an airtight container. I’ll be posting a DIY tutorial for the cute packaging next week, keep your eyes peeled!
- 1½ cups self-raising flour
- ½ cup brown sugar
- ½ cup icing sugar
- ½ cup melted butter
- ½ cup peanut butter
- 1 egg
- 1 tsp vanilla
- 6 Tim Tams (I used chewy caramel flavour)
- Preheat oven to 160 degrees celsius (320 fahrenheit). Line a baking tray with baking paper or foil.
- Place flour and sugars in a bowl. Add wet ingredients and mix. Mixture should just clump together.
- Add chopped tim tams and stir until just combined.
- Use you hands to roll tablespoons of mixture into balls, then place on prepared tray and press down lightly to flatten. Leave room for spread.
- Bake for 15 minutes or until golden brown. Remove from oven a sit for 10 minutes to cool.
And remember to check out my post on DIY cookie packaging to make these delicious treats look even more delectable!