Recipe Vegan Tim Tams

Preheat your oven to 180°C (convection) or 160°C (fan-forced). Line 1-2 baking trays with baking paper.

To make the chocolate cookies: Add all the ingredients to a food processor or bowl and mix until combined. If your dough is too dry, add a dash of milk and mix again. If it’s too sticky, add a little flour and mix again.

Dust a surface with cocoa powder, or very lightly with plain flour. Roll out the dough so it’s about 5mm thick. Cut the dough into even rectangles (these will be one layer of your Tim Tam cookies). Collect the excess dough, and repeat until you’ve used up all the dough.

Arrange the cookies on your baking trays, with a little space between each. Bake them for 15 minutes or until their surface looks dry. They’ll continue to bake when you remove them from the oven. If your cookies change shape after baking, use a knife to reshape the cookies while they’re warm. Let the cookies cool on the baking tray.

To make the filling: In a blender or spice grinder, blend the milo to a fine powder. If you have a large blender, you can add the icing sugar to the milo and blend them together.

Using an electric whisk or stand mixer, beat the butter until it’s pale in colour. Add the powdered milo, icing sugar and vanilla and beat until light and fluffy. If your filling is a little firm, add a dash of milk and mix again.

To assemble: Use a piping bag or butter knife to spread the filling on half of the cookies. Sandwich with the remaining half of cookies. Place in the freezer to firm up for at least 1 hour. If the filling is at room temperature when you dip it in chocolate, it will melt.

When your cookie sandwiches are very cold, melt the chocolate and coconut oil in a double-boiler. Place a piece of baking paper on a plate or small baking tray.

Using a fork, quickly dip each cookie sandwich in the chocolate then place them on the baking paper.

Allow the Tim Tams to set in the fridge for 1-2 hours or until the chocolate is firm.