Arnott’s Tim Tam’s – I’m going to throw it out there and say that they’re one of the greatest culinary inventions of the past century. They sure know their way around a biscuit, those people over at the Arnott’s factory and although I don’t have much of a sweet tooth myself, these would have to be my pick.
We recently bought the Arnott’s biscuit cookbook (in partnership with the Australian Women’s Weekly) and it’s a really fun one to whip out with the kiddies these school holidays for them to choose something special to cook as a treat.
Fudgy, moist and incredibly decadent, serve this slice up with a dollop of cream or ice cream for your next dinner party or why not adorn it with some plump juice raspberries (as I have here) or simply enjoy it as is. You’ll be surprised at how easy it is to make, how well it keeps in the fridge (or freezer) and how much your family will love you for having something so special in the house for afternoon tea.
tim tam slice
I don’t bother using the food processor like the Arnott’s recipe says to do. Who needs more washing up? I prefer to use a chopping board and a sharp kitchen knife instead.
2 x 200 gram packets of Arnott’s Tim Tams
100 grams of butter, cubed
1 × 395 gram tin of sweetened condensed milk
200 grams of Cadbury dairy milk chocolate
Fresh raspberries, for decorating (optional)
- Take a slice tray (18 cm x 28 cm) and grease and line with baking paper, being careful to come up the edges. Set aside.
- Take one packet of Tim Tam’s and chop really well so that you have a fine crumb (similarly, do this in the food processor). Add to a mixing bowl and set aside.
- Take the second packet of Tim Tam’s and roughly chop. Set aside.
- Put the butter and half of the condensed milk into a small saucepan and heat over a medium heat, whilst stirring, cooking for three minutes or so until combined and smooth. Pour this into the finely crushed Tim Tam’s and stir together well. Add in the second packet of more roughly chopped Tim Tam’s and stir through.
- Pour out into the prepared tin, smoothing out as evenly as you can and pop in the fridge to set (for half an hour).
- Break up the chocolate bar and add it to a small saucepan with the rest of the condensed milk. Heat over a low to medium heat, stirring as you go and letting cook for about five minutes or until it’s lovely and smooth.
- Pour this chocolate out over the slice base and smooth to the edges. Arrange the raspberries (if using) over the top. Set in the fridge for a couple of hours before cutting into squares to serve.
If you make this slice, I’d love to know what you think. Feel free to leave a comment below. xx