Tim Tam Slice

How to Make Tim Tam Slice

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1. Line a 20 cm square tin with greaseproof paper, leaving an overhang on two sides.

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2. Break up the biscuits and blend them in a food processor to fine crumbs.

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3. Add the condensed milk and melted butter and blend until the mixture comes together into a thick, sticky mass.

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4. Press the mixture firmly into the tin with the back of a spoon and smooth the top.

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5. Melt the chocolate and oil together in a bowl over a pan of barely simmering water, or in the microwave in 30-second bursts, stirring in between.

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6. Pour the chocolate over the base, spread it evenly and sprinkle with the crushed biscuit.

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7. Refrigerate for at least 2 hours, until firm, then lift out with the paper and cut into 16 squares with a hot knife.

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Tips for Making Tim Tam Slice

• Process the biscuits very fine. Coarse crumbs make a crumbly slice, and fine crumbs are what allow the condensed milk to bind it.
• Press the base down hard. Packing it tightly is what makes it fudgy and cuttable.
• Use the rest of the condensed milk in coffee or over ice cream. It is a half tin, and it keeps for a week in a covered container in the fridge.

What to Serve with Tim Tam Slice

• A cup of tea
• Vanilla ice cream
• Fresh raspberries

Storing & Reheating Tim Tam Slice

Keeps in an airtight container in the fridge for up to 1 week. Freeze for up to 3 months.

Tim Tam Slice FAQ: Common Questions

Tim Tam Slice Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.