White Choc and Strawberry Tim Tams


• 80 grams butter

• 1/4 cup of caster sugar

• 1 egg

• 220 grams of gluten free flour

• 1/2 tsp baking powder

• 1/4 tsp xanthan gum (omit if flour mixture contains this already)

• pinch of salt

For the filling

• 150grams cup icing sugar

• 30 grams of butter

• 4-5 strawberries
For the coating

• 250 grams of white chocolate

• 1/2 tbsp coconut oil



  1. Cream the butter and sugar together until fluffy.
  2. Add egg and beat again until combined.
  3. Sift in flour, baking powder, xanthan gum, and salt.
  4. Fold in with a wooden spoon until you can form into a ball.
  5. Preheat the oven to 180° celsius bake and line a tray with baking paper.
  6. Dust a flat surface with flour and roll out the dough with a rolling pin until about 0.5 cm thick. You may need to do this in two or three lots, depending on how much space you have.
  7. You can either use a rectangle cookie cutter or use a ruler to cut out the cookies, if you are
    using a ruler, cut the biscuits into 3cm x 6cm rectangles and gently place them onto the lined baking tray.
  8. Bake for 8-10 minutes. Be careful not to overcook. Place on a cooling rack.
  9. While the biscuits are cooling, make the filling.
  10. Blend strawberries with a splash of water until smooth.
  11. In a large bowl beat the icing sugar and butter together and slowly add in the strawberry puree, about half a tablespoon at a time until you have a smooth and pipe-able consistency. You don’t want the icing to be runny, so don’t add to much puree.
  12. Pipe or spoon the icing onto half of the biscuits and sandwich the other biscuits on top. Set aside while you melt the chocolate.
  13. To melt the chocolate, boil a small pot of water in a saucepan and place a glass bowl over top.
  14. Break the chocolate into the bowl, add the coconut oil and stir until the chocolate is half melted.
  15. Once the chocolate is half melted, remove it from heat and continue stirring until the chocolate has all melted.
  16. Dip the sandwich biscuits into the white chocolate and place them on a tray covered with baking paper. Continue until they are all coated.
  17. Place the Tim Tams into the fridge to harden for a couple of hours and then enjoy!

Morgan McKenzie Moore

Hi there, 

I’m Morgan from @howtocoeliac. 

I am a gluten free content creator and Coeliac NZ ambassador currently living in London, U.K. 

For the past year it’s been my mission to ‘gluten free’ classic recipes from Australia and New Zealand, like Lamingtons, Timtams, and Toffeepops. 

I have a passion for food, comedy, and educating about coeliac disease.

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