Tim Tam
About this build
Two large cocoa biscuit slabs sandwich chocolate buttercream and receive a full chocolate coating to recreate a giant Australian Tim Tam.
Archive summary updated
Read the original account and photographs ↓
What the original account establishes
These notes distinguish the recorded result from quantities or settings the contributor did not specify. Follow each source link to the original passage.
- The ingredient list and method disagree: the list gives 1,180 g flour and 880 g butter, while the repeated biscuit stages use 880 g flour and 880 g butter before another 300 g butter goes into the filling. The archive does not resolve which totals were intended. Source 1 · Source 2 · Source 3 · Source 4 · Source 5
Notes from the contributor
Selected passages from the original account. Quantities may describe shopping, tests or the final build; follow the linked passage for its full context.
Plain chocolate bars – 16 100g bars = 1600g of chocolate! Self raising flour – 1180g Butter – 880g Brown sugar – 400g Cocoa powder – 260g Icing sugar – 600g
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Line a large baking tray with grease proof paper (Our tray was 40cm x 30cm)
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The original account
Since the day I first saw this website, I knew I just had to pimp a snack. After searching tirelessly through the previous pimp projects for inspiration I realised that nearly all the British snacks I could think of had already been pimped. There was only one answer for it – go international! So here we have that great Australian delicacy – the Tim Tam, pimped. Behold “The Pimp Tam”. Bonza!
Ingredients
Plain chocolate bars – 16 100g bars = 1600g of chocolate!
Self raising flour – 1180g
Butter – 880g
Brown sugar – 400g
Cocoa powder – 260g
Icing sugar – 600g
The biscuity bit
Cream 440g butter and mix with 200g of sugar in a large mixing bowl.
Add 440g of self raising flour and 80g of cocoa powder.
Mix together thoroughly.
Line a large baking tray with grease proof paper (Our tray was 40cm x 30cm)
Spread mixture evenly to cover tray.
Place in pre heated oven and bake for half an hour at 190C
Carefully place the biscuity layer in the fridge and allow to set.
Repeat steps 1 – 7 for other biscuity layer.
The middle bit
Cream 300g of butter and mix with 600g of icing sugar and 100g of cocoa powder (Add warm water as necessary to ensure mixture is fluffy)
Spread chocolatey creamy goodness onto one of the biscuity layers evenly.
Carefully place other biscuity layer on top.
Place creation into the fridge and allow to set.
The chocolate covering
Melt 1 kg of chocolate and spread over the top and sides of the biscuit. Ensure that all the visible parts of the biscuit are covered.
Put the biscuit in the fridge and allow to set.
When set, turn over the biscuit.
Melt 600g of chocolate and spread over the base part of the biscuit.
Put the biscuit in the fridge.
The finish
Trim off uneven edges.
Enjoy your “Pimp Tam”
The facts
|
|
Normal Tim Tam |
Pimped Tam |
|
Weight |
17g |
4400g |
|
Size |
6.5cm x 3cm x 1cm |
36cm x 28cm x 5cm |
|
Cost |
12.6p |
£16.02 |
