This is mostly for my benefit.
Feb. 22nd, 2010 11:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
clo_againBecause next time I want to make the damn thing, there's not a chance I'll remember what I did. ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
scoobydumblonde sent me lots and lots of Tim Tams so I decided, to save myself eating them all with my coffee, I'd use them for something different!
This is sort of a cross between the British tiffin (a firm base including crushed biscuits and raisins with a chocolate topping) and millionaire shortbread (shortbread base, caramel and chocolate topping). I decided to leave out the raisins because no Tim Tams have raisins, but add the layer of caramel. Because hey, you can get caramel Tim Tams and the aim was to get the taste of Tim Tam in a cake-slice form. It'd be easy to replace the caramel with a mint filling or perhaps buttercream (though wow, sickly) to get a mint Tim Tam taste or Cookies'n Cream taste. I don't have a ready supply of Tim Tam flavours to experiment though. Also I like being able to fit through doorways and this one is bad enough for me. ;-)
British people, I know you can't get Tim Tams over here* and I'm sorry. It's possible that Penguins would work as a substitute, although you might get some odd questions if you tried to sell a Penguin Slice in a cake shop. ;-)
*Except if you live in London, where you can pay around £3.80 a pack for authentic Australian imports from The Australia Shop in Covent Garden. There's a rumour that Tesco sells them but I check in every Tesco/Asda I visit and no luck so far.
~
For the base:
8oz ordinary Tim Tams (broken/crushed into very small pieces/crumbs. 8oz is between 1 and 1 1/2 packs of Tim Tams)
4oz buttter
Aprox. 2 tbls golden syrup (I know it doesn't spoon well; I used more like four with overspill)
2 tbls caster sugar
4 tsp cocoa
1. Melt the butter, sugar, syrup and cocoa in a saucepan on a low heat. Stir until butter melts.
2. Add crushed Tim Tams and stir well. Crush any large pieces with back of a spoon.
3. Pour the mixture into a small tray lined with greaseproof paper (my tray was 11" by 7" but anything's fine as long as there's at least 1-2cm of mixture spread evenly) and smooth over. Place in fridge to cool while you make the caramel.
~
For the caramel:
100g butter
100g caster sugar
2 tbsp golden syrup
Approx 265g condensed milk (I used about two-thirds of a 397g tin)
(*This made more than enough caramel to coat my 7"/11" tray, with some left over which we've kept to use on ice-cream
*Do not test the mixture with your finger. It will be very hot and because of the toffee-like texture you will have trouble wiping the burning mixture off. Or licking it, because then it burns your tongue. No I did not do these things. Of course I didn't. Ahem.)
1. Melt the butter, sugar, syrup and condensed milk in a pan over a low heat, stirring until the butter melts.
2. Up the heat until the mixture is bubbling gently, stirring constantly for 5-8 minutes (I burnt mine a little and got brown bits but it still tastes fine). When mixture has a thick, fudgey texture and will start to set when cooled on a spoon, pour over the Tim Tam base and spread evenly. Return to fridge to cool while you melt the chocolate.
~
For the top layer:
Around 8oz chocolate (I use half a cooking-size bar of milk, half of a dark so it's not too sweet; you can use more or less depending on how thick you like your topping )
1. Melt chocolate in a bowl over a pan of hot water. Spread across the caramel layer and smooth. Return to fridge for about an hour or until chocolate has set and is firm to the touch.
Cut into slices with a sharp knife and try not to eat it all at once. ;) To me, the end product definitely tastes distinctly like a caramel Tim Tam (although you may have trouble drinking coffee through it) and is very, very nice.
~
Now I've finished stuffing myself with TTT slice - to be fair, I did climb the Hoad at a brisk pace today so I've at least worked some of it off - I should go do something useful. I don't know what. Something.
scoobydumblonde sent me lots and lots of Tim Tams so I decided, to save myself eating them all with my coffee, I'd use them for something different!This is sort of a cross between the British tiffin (a firm base including crushed biscuits and raisins with a chocolate topping) and millionaire shortbread (shortbread base, caramel and chocolate topping). I decided to leave out the raisins because no Tim Tams have raisins, but add the layer of caramel. Because hey, you can get caramel Tim Tams and the aim was to get the taste of Tim Tam in a cake-slice form. It'd be easy to replace the caramel with a mint filling or perhaps buttercream (though wow, sickly) to get a mint Tim Tam taste or Cookies'n Cream taste. I don't have a ready supply of Tim Tam flavours to experiment though. Also I like being able to fit through doorways and this one is bad enough for me. ;-)
British people, I know you can't get Tim Tams over here* and I'm sorry. It's possible that Penguins would work as a substitute, although you might get some odd questions if you tried to sell a Penguin Slice in a cake shop. ;-)
*Except if you live in London, where you can pay around £3.80 a pack for authentic Australian imports from The Australia Shop in Covent Garden. There's a rumour that Tesco sells them but I check in every Tesco/Asda I visit and no luck so far.
~
For the base:
8oz ordinary Tim Tams (broken/crushed into very small pieces/crumbs. 8oz is between 1 and 1 1/2 packs of Tim Tams)
4oz buttter
Aprox. 2 tbls golden syrup (I know it doesn't spoon well; I used more like four with overspill)
2 tbls caster sugar
4 tsp cocoa
1. Melt the butter, sugar, syrup and cocoa in a saucepan on a low heat. Stir until butter melts.
2. Add crushed Tim Tams and stir well. Crush any large pieces with back of a spoon.
3. Pour the mixture into a small tray lined with greaseproof paper (my tray was 11" by 7" but anything's fine as long as there's at least 1-2cm of mixture spread evenly) and smooth over. Place in fridge to cool while you make the caramel.
~
For the caramel:
100g butter
100g caster sugar
2 tbsp golden syrup
Approx 265g condensed milk (I used about two-thirds of a 397g tin)
(*This made more than enough caramel to coat my 7"/11" tray, with some left over which we've kept to use on ice-cream
*Do not test the mixture with your finger. It will be very hot and because of the toffee-like texture you will have trouble wiping the burning mixture off. Or licking it, because then it burns your tongue. No I did not do these things. Of course I didn't. Ahem.)
1. Melt the butter, sugar, syrup and condensed milk in a pan over a low heat, stirring until the butter melts.
2. Up the heat until the mixture is bubbling gently, stirring constantly for 5-8 minutes (I burnt mine a little and got brown bits but it still tastes fine). When mixture has a thick, fudgey texture and will start to set when cooled on a spoon, pour over the Tim Tam base and spread evenly. Return to fridge to cool while you melt the chocolate.
~
For the top layer:
Around 8oz chocolate (I use half a cooking-size bar of milk, half of a dark so it's not too sweet; you can use more or less depending on how thick you like your topping )
1. Melt chocolate in a bowl over a pan of hot water. Spread across the caramel layer and smooth. Return to fridge for about an hour or until chocolate has set and is firm to the touch.
Cut into slices with a sharp knife and try not to eat it all at once. ;) To me, the end product definitely tastes distinctly like a caramel Tim Tam (although you may have trouble drinking coffee through it) and is very, very nice.
~
Now I've finished stuffing myself with TTT slice - to be fair, I did climb the Hoad at a brisk pace today so I've at least worked some of it off - I should go do something useful. I don't know what. Something.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2010-02-23 03:26 am (UTC)no subject
Date: 2010-02-23 11:48 am (UTC)no subject
Date: 2010-02-25 03:32 am (UTC)no subject
Date: 2010-02-23 11:51 am (UTC)Very wise! ;-D I bitterly mourned the lack of space in my backpack to fit more Tim Tams in. Especially when, as I checked in to fly home, the lady sid they'd upped the baggage allowance since I flew out so I could have filled my extra bag with Tim Tams! Woe!
no subject
Date: 2010-02-23 12:17 pm (UTC)