Sunday, 24 September 2017

GF Vegan Tim Tams

If you don't know what a Tim Tam is then you're obviously not Australian or don't know many ;)
Tim Tams are a chocolate coated chocolate cookie with a layer of chocolate cream in the center. Sounds pretty good? You have no idea, I've hooked more Americans on these things that I care to say but the non-vegan Arnott's variety is available at World Market. When you've successfully done a Tim Tam Slam* you can call yourself an Aussie ;)
Veganized from the recipe on Gluten Free Table. I think next time I would use a harder cookie base (I like to dunk in my tea), these were a bit soft, definitely needed to be kept in the fridge or freezer...but who doesn't love a cold Tim Tam! These didn't exactly taste like Tim Tams but they were sugary goodness which is really all you're after!


GF Vegan Tim Tams

Ingredients for cookie
115 g vegan butter, softened
1/2 cup (115 grams) vegan fine grain sugar
1 egg replacer
1/4 cup (30 grams) unsweetened cocoa powder
1 cup (150 grams) gluten free all purpose flour
Pinch of salt

Ingredients for Filling
115 g vegan butter, softened
1 cup (125 grams) vegan powdered/icing sugar
1 Tbls cocoa powder
1 tablespoon vanilla bean paste

Ingredients for Coating 
100 grams milk chocolate
100 grams 70% dark chocolate
1 Tbls coconut oil


Method
First make the cookie.
Using an electric mixer, beat butter and sugar for 5 minutes or until light and fluffy.
Add egg replacer and beat until combined (mixture may curdle).
Sift flour, cocoa powder and salt over butter mixture and beat until combined.
If the dough is too soft, add 1/4 cup additional flour and beat to combine.
Repeat this process until the dough comes together and can be handled.


Place the dough onto a piece of non-stick baking paper on a work surface, top with another piece of baking paper, and roll out into a large rectangle about 0.5cm thick.


Put the dough on a tray and place in the freezer for 30 minutes.
Preheat oven to 180°C/350F. and line two baking sheets with non-stick paper.
Take the dough from the freezer and using a small sharp knife, cut into 3cm x 5cm (1.5x2") rectangles.


Re-roll scraps and repeat to make 28 rectangles.
Separate the rectangles and spread them out on the lined baking trays.
Bake for 8 to 10 minutes.
Stand on trays for 10 minutes.
Transfer to a wire rack to cool completely.
Next make the filling.
Use an electric mixer to beat icing sugar, cocoa, vanilla paste and butter until light and fluffy. Sandwich biscuits together using 1 1/2 teaspoons chocolate mixture. Refrigerate for 20 minutes.


Lastly make the coating.
Place milk chocolate and dark chocolate and coconut oil in a heatproof, microwave safe bowl or a double broiler. Microwave on medium for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth.
Place a sandwiched biscuit on a wire rack set over a baking tray lined with baking paper.
Dip the sides of each biscuit in chocolate mixture and place on rack.
Pour 1 tablespoon melted chocolate over each biscuit to cover.
Set aside for 1 hour or until set (see note).


*The Tim Tam Slam
This is what Australian call a Tim Tam move where you bite both ends off the cookie and then suck your tea (coffee) through the cookie like a straw. The cookie will become gooey and the chocolate will melt slightly. It's sheer heaven but don't suck too long or your Tim Tam will fall into the depths of your tea ;)

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