If Tim Tams were unavailable to you as a child (or even as an adult), this recipe name might confuse you. Tim Tams are a chocolate covered chocolate biscuit, with a cream filling in the middle. And they are delicious.

As part of episode two of The Great British Bake Off, the bakers had to make a chocolate covered biscuit as their “Signature Bake”. I immediately knew that this was the challenge I wanted to use as my inspiration for the blog this week.

I mean, it’s me… How can I ever say no to chocolate?

These came out amazing at the first attempt – not because I’m a genius, but because I already know what ingredients are needed to make a good chocolate biscuit and good chocolate buttercream.

I’ve already got a few ideas for different flavours and different fillings, so don’t be surprised if these pop up again in a few weeks time with a fun twist.

Ingredients

For the biscuits:
115 grams unsalted butter, at room temperature
115 grams caster sugar
1 egg
30 grams unsweetened cocoa powder
150 grams plain flour
pinch of salt

For the filling:
115 grams unsalted butter, at room temperature
125 grams icing sugar
1 tablespoon cocoa powder
1 tablespoon hot chocolate powder

200 grams 70% dark chocolate
1 tablespoon coconut oil

1. In a large bowl, beat the sugar and butter at a medium speed until pale and fluffy. Add the egg, and continue to beat the mixture until fully incorporated. Make sure to scrape down the sides of the bowl as you go.
2. Add the cocoa powder and beat on a low speed, until smooth, then add the salt and flour until mixed through completely.
3. Scoop the dough onto a large sheet of parchment paper and cover with another piece of parchment paper. Roll out to 1/2 cm thick. If you are going to use a circular cookie cutter, then you can roll it out into a rough circle. If you want to make more rectangular biscuits, then roll the dough into a rectangle. Set on a tray and place in the freezer for 30 minutes.
4. Preheat the oven to 180°C and line a baking tray.
5. Remove the dough from the freezer, and cut into your desired shapes. Make sure you have an even amount, as you will be sandwiching the biscuits together. Place biscuits on the baking tray and bake for 10 – 12 minutes. Then transfer to a wire rack to cool completely.
6. Cream together the butter, icing sugar, cocoa powder, and hot chocolate powder until fully combined.
7. On half of the cool biscuits, spread the buttercream over the cookies. Then place the other half of the biscuits on top to make sandwiches. Place the cookies in the fridge to firm up.
8. Gently melt the dark chocolate and coconut oil together until smooth and shiny.
9. Take the biscuits out of the fridge, and carefully dunk both sides of the biscuit sandwich into the melted chocolate. Make sure the sides are coated too. Place on a wire rack covered with parchment paper. Once all biscuits are coated, place the wire rack in the fridge until fully set.