Mit-mats

AT A GLANCE

  • Serves 12 people

Here's our ode to the classic Australian Tim Tam biscuit, with loads of chocolate: chocolate cookies, creamy chocolate frosting and a chocolate ganache centre. Who wouldn't love it?

  • 320 gm pastry flour, sifted
  • 80 gm Dutch-process cocoa powder, sifted
  • 120 gm icing sugar, sifted
  • 240 gm butter
  • 1 egg, lightly beaten
  • 1 quantity of creamy vanilla frosting (see creamy vanilla frosting recipe)
  • ½ quantity of ganache (see ganache recipe)
  • 450 gm dark chocolate, chopped
  • 50 ml vegetable oil
01   Rub together the sifted flour, cocoa, icing sugar, butter and a pinch of sea salt to a fine crumb. Add the egg and mix as little as possible to bring the dough together. Wrap into 3-4 manageable portions and chill in the refrigerator for at least a couple of hours; the dough will easily keep for several days.
02   Preheat the oven to 180ºC. Line 2 baking trays with baking paper. Roll out the dough to about 3mm thick and cut into 24 oblongs, about 3cm x 10cm.
03   Place on the baking trays and bake for 10 minutes. It is difficult to tell whether the dough is cooked, so gently try to move the biscuits on the tray; if they move easily, remove from the oven and cool on the tray.
04   Make the frosting and add 50gm of the ganache. Pipe a strip of frosting along each edge of half the cooled biscuits, then pipe a strip of ganache through the centre and pop a lid on top. Leave to firm for about 30 minutes.
05   Melt the chocolate in a heatproof bowl set over a saucepan of just simmering water, ensuring the base of the bowl doesn’t touch the water. Add the oil and mix until fully emulsified.
06   Submerge the biscuits in the melted chocolate one at a time, draining off any excess, before placing them on a lined tray to set. (Despite all the new-fangled gadgets that are available nowadays, we still use a table fork to do this, as anything a little better will more than likely end up in Matilda’s play box, never to be seen again.) The biscuits will keep in an airtight container in a cool dark place for up to a week.

Note This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.

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