Tim Tams! Failsafe

This Australia Day it’s time to indulge a little, time for some delicious Aussie Treats! Tim Tams! I have always wanted to try to make a failsafe diet version, now seemed the perfect time to satisfy my sweet tooth. These got the thumbs up all round from my family. I hope yours will too. I used my Vanilla cookie recipe with carob powder added for the biscuit layers and Carob Cashew Paste (my failsafe version of Nutella) for the filling. These can easily be made Gluten free (I used the Aldi one). I made some coated in Carob and the rest with Nestle white melts. Oh, so good!

If you are ok with Amines, or doing an amines challenge, you can use normal chocolate.

Makes Approx 22 Tim Tams.

Filling:
Make a batch of Carob Cashew Paste. Place into the fridge to cool and set before using.

For the biscuit layer:
170g Sugar
40g Carob powder
220g Nuttelex
1 ½ teaspoons vanilla
350g plain flour or gluten free flour
1/2 teaspoon salt

Place sugar and carob powder into Thermomix bowl. Mill on speed 9 for 10 seconds.
Add nuttelex and vanilla and cream together on speed 4 for 30 seconds.
Add flour and salt. Mix on closed lid position on interval for 2 minutes. Scrape down sides and repeat if necessary.

Divide dough into two equal parts. Roll out flat between two pieces of baking paper to approx 5 ml thick. Place on a flat tray and into the freezer for approx 30 minutes. Repeat with the other half of dough.

Preheat oven to 180°C

Cut dough into 3 x 6 cm rectangles. Place on a tray lined with baking paper. Bake until edges are lightly browned. Approx 10 – 12 minutes. Allow to cool on the tray for 5 minutes before transferring to a wire rack.

Spread a generous layer of the Carob cashew paste onto a biscuit and top with another biscuit creating a sandwich, being careful not to squeeze together and have all the filling come out. Smooth off any excess from the sides with a knife. Continue to fill the remaining biscuits.

Coating:

300g Carob Buttons

300g Nestle White Melts

You can do all carob or all white choc or half of each. Work with one at a time. Melt the carob in the Thermomix for 2 minutes 50 deg reverse speed 1. If necessary, melt for a further 30 seconds 50 deg reverse speed 1 or until completely melted. Pour into a small bowl.

Dip each biscuit into the melted carob to coat and place onto baking paper to set.

Wash your bowl and repeat the process with the Nestle melts. I found these ones needed to set in the fridge.

Hints: After melting the carob and melts, add milk or rice milk to the bowl and cook for 80 deg for 5 minutes speed 3. To froth it, turn up to speed 7 for 20 seconds. Great way to clean your bowl and get a tasty drink in the process.