Gluten-Free Tim Tams – Chocolate, Crunch & Calm in Every Bite

If you’ve ever dreamed of biting into a crisp chocolate biscuit that melts into a creamy malt centre and finishes with a smooth dark chocolate shell – this one’s for you.

These gluten-free Tim Tams are my homemade version of the iconic Australian chocolate cream biscuit – but with a little Happy Cocoa Club twist, of course. They’re made without dairy or food colouring, and instead are loaded with deep malty flavour from treacle and a generous dose of rich dark chocolate.

Confession time though… I’ve never actually tried an original Tim Tam 🙈 – but if these come close, then I can happily say I’m obsessed. They remind me a bit of Penguins (the biscuits, not the birds 🐧), only better – richer, crunchier, and more real. And judging by my family’s reaction – full thumbs up all round 👍

Recipe Details

• Yield: 12 Tim Tams
• Prep time: 1 hour
• Cook time: 20 minutes
• Chill time: 30 minutes
• Total time: 1 hour 50 minutes

Ingredients

Malt Chocolate Biscuits

• 1¼ cups (155g) GF all-purpose flour, spooned and levelled
• ½ cup (115g) butter
• ¾ cup (90g) icing sugar
• ⅓ cup (30g) natural black cocoa powder
• ¼ teaspoon GF baking powder
• 1 tablespoon (20g) treacle
• Pinch of salt (if using unsalted butter)

Malt Chocolate Cream Filling

• ⅓ cup (75g) butter, room temperature
• 1¼ cups (140g) icing sugar
• 1 tablespoon (20g) treacle
• 2 teaspoons (5g) natural black cocoa powder
• 1 teaspoon vanilla extract

Chocolate Coating

• 200–300g Happy Cocoa Club 72% Hot Chocolate pieces (or 80Noir Ultra bars)

Instructions

1. Make the Chocolate Biscuits
Preheat your oven to 180°C (350°F) or 160°C (320°F) fan. Line 2 baking trays with parchment paper. If using a food processor: blitz all ingredients until the dough just comes together – slightly crumbly but soft when pinched. If making by hand: mix all dry ingredients, then cut in the butter and treacle until soft and smooth. Roll out to about 4mm thick, cut into rectangles (6×3cm), and bake for 13–15 minutes until set but still soft. Cool completely.

2. Make the Filling
Beat butter until light and fluffy. Add sugar, cocoa powder, treacle, and vanilla – mix on low, then whip until creamy. Adjust texture as needed: add sugar for firmness or a dash of milk for smoothness.

3. Assemble the Tim Tams
Spread or pipe filling onto half the biscuits, top with the remaining biscuits, and chill for at least 1 hour until firm.

4. Coat in Chocolate
Melt your 72% Happy Cocoa Club Hot Chocolate in a double boiler. Let cool slightly, then dip each biscuit until coated. Place on a lined tray and let set for 30 minutes at room temperature or in the fridge.

Storing Your GF Tim Tams

Store in an airtight container for 1–2 days at room temperature, 2 weeks in the fridge, or 1 month in the freezer (though the chocolate may bloom).

A Little Tim Tam History

Tim Tams were first created in the 1960s in Australia and named after a racehorse that won the Kentucky Derby. Since then, they’ve become a cultural icon – best enjoyed with a cup of tea (or in my world, a mug of rich dark hot chocolate).

My gluten-free twist celebrates that same joyful indulgence but swaps the sugar and additives for real, nourishing cacao. Every bite is crunchy, creamy, and just the right kind of decadent – the sort that brings calm to your day.

Make It with Happy Cocoa Club 72%

For the best flavour and that deep, rich chocolate snap, I use:

Shop Happy Cocoa Club 72% – 500g Bag

It’s perfect for melting, coating, and of course sipping alongside your freshly made Tim Tams. If you do try this recipe, tag me so I can see your creations — I love seeing how you bring these rituals to life in your own kitchens. 💛