If there was ever any doubt whether Australians love a Tim Tam, that suspicion was quickly scotched by the results of Good Food’s inaugural chocolate biscuit reader ranking.

The iconic biscuit topped our four-round knockout biscuit battle on Instagram last year, with readers ranking it higher than Mint Slice, Royals and Chocolate Scotch Fingers.

But there’s more than one way to enjoy some of Australia’s best-known bikkies. This sweet and simple Tim Tam fudgy slice (below) is part of a new recipe collection released by Arnott’s with veteran cookbook publisher The Australian Women’s Weekly.

Arnott’s: The Cookbook reinvents the brand’s biscuits as new and retro-inspired recipes, including Choc Ripple coconut slice, Scotch Finger brownies, and Salada crack (below), alongside SAO vanilla slice, a cute Tiny Teddy beach cake and vibrant Iced VoVo tart.

Arnott’s executive chef Vanessa Horton says the cookbook honours the role the brand’s biscuits play in family traditions, while reimagining them in new ways.

“With this cookbook, we are excited to share some much-loved timeless recipes, as well as some new ones, that you, your friends and your family can enjoy,” she writes in the book’s introduction.

“These recipes are perfect to recreate at home, using ingredients easily found in your pantry or local supermarket.”

– Megan Johnston

Salada crack

You can also mix and match toppings, swapping sprinkles for crushed nuts, pretzels, chocolate chips, or red and green M&M Minis for a more Christmassy feel.

INGREDIENTS

• 12 Arnott’s Salada crackers
• 220g unsalted butter
• 1 cup (220g) brown sugar
• 1 tsp vanilla extract
• 400g milk chocolate
• 100s & 1000s or sprinkles

METHOD

• Preheat oven to 180C fan-forced (200C conventional).
• Line a 30cm x 40cm baking tray with foil, then baking paper.
• Arrange 12 Arnott’s Salada crackers over base of tray (3 down, 4 across).
• Place unsalted butter and brown sugar in a medium saucepan, stir over low heat for 3-5 minutes until butter melts and sugar dissolves. Increase heat, bring to the boil; cook for 3 minutes or until thickened slightly.
• Remove from heat, stir in vanilla extract.
• Pour mixture over crackers; working quickly, spread evenly to cover.
• Bake for 6-8 minutes until golden and bubbling.
• While crackers are in the oven, melt milk chocolate.
• Take crack out of oven, stand 5 minutes before spreading with melted chocolate over crack base. Sprinkle with 100s & 1000s.

Topping ideas

• Caramilk: Spread 400g melted white chocolate over crack base. Drizzle with 100g melted Caramilk, then use a skewer to feather it through the white chocolate.
• Dark chocolate: Spread 400g melted dark chocolate over crack base.

Makes 20

Tim Tam fudgy slice

Using just a handful of ingredients, this fudgy chocolate treat is decadent and perfect with a cup of tea or coffee. Just try and stop at one piece.

INGREDIENTS

• 2 x 200g packets Arnott’s Tim Tam Original biscuits (or 400g Arnott’s Gluten Free Tim Tam Original biscuits)
• 100g butter, chopped
• 395g can sweetened condensed milk
• 200g milk chocolate, finely chopped
• sea salt flakes, to serve

METHOD

1. Grease and line an 18cm x 28cm slice tin with baking paper, extending the paper 2cm above the edges.
2. Place 200g of biscuits in the bowl of a food processor and pulse until crumbs form. Transfer to a medium bowl. Roughly chop the remaining biscuits.
3. In a small saucepan, stir the butter and half the condensed milk over medium heat for 3 minutes or until melted and combined.
4. Pour the butter mixture into the bowl of biscuit crumbs and stir well. Add the chopped biscuits and mix well. Spoon the mixture into the prepared tin, pressing firmly into the base and smoothing the surface. Cover and refrigerate for 30 minutes or until firm.
5. In a small saucepan over low heat, stir the chocolate and the remaining condensed milk continuously for 5 minutes, or until melted and smooth. Pour the mixture over the biscuit base. Cover and refrigerate for 4 hours or until set.
6. Scatter with salt flakes and cut into fingers before serving.

Makes 18 pieces

Tip:

Store the slice in an airtight container in the fridge for up to 1 week.

This is an edited extract from Arnott’s: The Cookbook, published by
AWW Cookbooks/Are Media Books, RRP $24.99.