Copycat Tim Tams
- 1 1/2 cups all-purpose flour*
- 1/4 cup cocoa
- 1/2 cup rice flour (Asian food isle)
- 1/4 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, very soft
- 1/2 cup Imperial Sugar Confectioners Powdered Sugar
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon salt
- 2 teaspoon vanilla extract
Chocolate Cream Filling
- 1/2 cup (1 stick) unsalted butter
- 1 3/4 cup Imperial Sugar Confectioners Powdered Sugar
- 1/4 cup cocoa powder
- Pinch salt
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 12 -16 ounces chocolate candy melts/chocolate melting wafers
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Sift together flour, cocoa, rice flour, and baking powder. Set aside.
- Line 2-3 cookie sheets with parchment paper and set aside.
- Mix soft butter until fluffy. Add powdered sugar and keep mixing.
- Add egg, yolk, salt, and vanilla extract. Mix until well combined.
- Add flour-cocoa mixture to above in one single step. Mix until combined, do not over mix.
- Press dough on a plastic food film lined cookie sheet about 1/3-inch thick and place in refrigerator for about 45 minutes or until firm. Turn on oven to 350°F.
- Roll dough 3-4 credit cards thick. Rolling dough on lightly floured parchment paper is ideal since this way you can easily transfer partly rolled dough back to refrigerator if it gets too soft.
- Using a ruler cut into 1.3-inch X 3-inch rectangles. When dough is soft, transferring rectangles may deform them. Therefore, after cutting it may be a good tactic to place dough briefly in freezer.
- Place on parchment lined cookie sheets about 1/4-inch apart. Place in oven for 9-10 minutes. Baking chocolate cookies are hard since you cannot go by “bake until golden.” However, if cookies are not crisp when cooled, simply return them to oven for a few minutes more.
- Prepare filling, mix butter until light and fluffy. Add powdered sugar and mix well. Add cocoa powder and salt. At this stage, cream may be too firm and dense. If so, heat sides of bowl using a hair dryer while mixing. Add milk and vanilla.
- Using a pastry bag fitted with a small-medium plain pasty tube pipe 3 strips of chocolate cream onto half of cookies. Sandwich with another cookie.
- Place in refrigerator for 20 minutes or until cream has firmed.
- Melt chocolate wafers following manufacturers directions.
- Dip a sandwiched cookie in chocolate glaze and using a fork, lift cookie out of glaze. Allow for excess to drip before placing on a parchment lined surface. Repeat with remaining cookies.