- This rendition of Tim Tams replicates the classic Arnott’s favourite – minus the added sugars, of course!
- The recipe only takes only 10 minutes to cook and tastes so good
- The recipe is one of the many desserts featured in I Quit Sugar’s 8-Week Program
We’re sharing an I Quit Sugar 8-Week Program favourite – our quick, tasty Fudgy Double Choc Biscuits recipe to satisfy your Tim Tam craving.
These chocolatey bikkies don’t have any of the sugar-laden ingredients we associate with Tim Tams, instead replicating that nostalgic taste with wholesome, indulgent ingredients for the ultimate healthy alternative to an Aussie fave.
The simple recipe involves 5 easy steps and only requires a short 10-minute baking time, so you can prep them before hand and throw them in the oven during dinner for a fun after-dinner surprise.
The recipe is part of the I Quit Sugar 8-Week Program designed to help sugar addicts free themselves from their habits and welcome health and happiness into their lives. These Tim Tams are just one of many desserts, meals and snack recipes members enjoy cooking – particularly when those sweet cravings set in! It is possible to enjoy a treat without damaging your progress.
To make the recipe, home chefs will need just a few ingredients like flour, milk, cacao powder and butter. The first step involves preheating the oven and mixing the biscuit ingredients in a bowl.
Those in the 8-Week Program gave the recipe a try, leaving an average of 4.5 out of 5 stars as a rating for these tasty Tim Tams.
The delicious snack yields 8 serves, so program members get to enjoy reaching for a bikkie when their cravings strike – they’re the perfect saviour to have on hand to prevent binging on junk food.
HOW TO MAKE THE FUDGY DOUBLE CHOC "TIM TAM" BISCUITS
- 1 cup gluten-free flour + extra for dusting
- 1/2 tablespoon granulated stevia
- 1/3 cup raw cacao powder
- 75g cold butter, diced
- 1/4 cup milk
- 1/3 cup Chocolate Buttercream Frosting
100g dark (85% cocoa) chocolate, chopped into small even sized pieces
Preheat the oven to 180˚C/350˚F/Gas Mark 4 and line a baking tray with baking paper. In a food processor or a mixing bowl combine all of the Biscuit ingredients to form a dough. Transfer the dough to a lightly floured surface and knead until smooth. Roll dough out between two sheets of baking paper into a rectangle shape (about 5mm thick).
Cut rectangle into 16 smaller rectangles and bake in the oven 10 minutes. Once cooled, spread a thin layer of buttercream over each rectangle biscuit.
Sandwich two biscuits on top of each other and press down lightly. Sit them in the fridge while you make the chocolate.
Melt the chocolate over a double boiler or in the microwave until smooth.
Dip each biscuit sandwich in the melted chocolate and sit them on baking paper. Set in the fridge before serving.
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