Homemade Penguin Bars (or Tim Tams)
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 14
Delicious chocolate biscuits sandwiched around a malted chocolate buttercream and cloaked in more creamy chocolate. This recipe is technically for a homemade version of Australian Tim Tams, but reminds me of a good old British Penguin bar.
For the biscuits
  • 115 g unsalted butter, room temperature
  • 115 g granulated sugar
  • 1 large egg
  • 2 tbsp cocoa powder
  • 150g plain white flour
  • pinch salt
For the buttercream
  • 115g unsalted butter, room temperature
  • 115g icing sugar, sifted
  • 1 tbsp cocoa powder
  • 1 tbsp Horlicks
For the coating
  • 125g dark chocolate, chopped
  • 125g milk chocolate, chopped
  • 1 tbsp neutral flavoured coconut oil
  1. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the egg and beat until combined, then add the cocoa powder and beat until smooth. Remove the paddle and fold in the flour and salt until you have a smooth dough - it will be very soft.
  2. Scrape the dough onto a piece of baking parchment, add another piece of parchment on top and roll out to a rectangle roughly 6mm thick. Place on a tray and freeze for 30 minutes.
  3. Preheat the oven to 180 degrees C/160 degrees fan. Line two trays with baking parchment. Remove the dough from the freezer, remove the top piece of parchment paper and cut into 28 rectangles. Place the rectangles on your prepared trays, a few millimetres apart and bake for 10 minutes. Remove from the oven and allow to cool on the trays while you make the buttercream.
  4. Cream the butter until light and fluffy then slowly beat in the remaining ingredients until smooth and light. Use the buttercream to sandwich together the cooled biscuits then pop in the fridge to chill while you make the coating.
  5. Melt the chocolates and coconut oil in a heatproof bowl in the microwave for bursts of 30 seconds, stirring between each burst to prevent catching. Once melted and smooth, remove the sandwich biscuits from the fridge and dip, one at a time, into the chocolate. Once completely coated, remove to a baking parchment lined tray and repeat until all your biscuits are coated. Return to the fridge to set.
  6. Delicious straight from the fridge or at room temperature, especially with a cup of tea or cold glass of milk.
Recipe from The Sugar Hit Cookbook by Sarah Coates.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2015/10/27/homemade-penguin-bars-or-tim-tams/