• Note: Before getting started, review the blog post for all my tips and step-by-step instructions so you know what to expect at each stage.

Make the chocolate biscuits:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the dairy free butter and sugar together until light and creamy. Add the oil and continue beating for another 2-3 minutes, or until the mixture starts to look pale and fluffy.
• Add the cocoa powder, flour, baking powder, and salt. Mix on low speed until a soft dough forms.
• Turn the dough out onto a sheet of baking paper. Place another sheet of baking paper on top and use a rolling pin to roll the dough into a rectangle about 5 mm thick. Use a ruler or spatula to neaten the edges into a straight-sided rectangle that is approx. 25cm x 30cm in size.
• Transfer the dough (still between the sheets of baking paper) to the fridge for at least 2 hours, or into the freezer for 30 minutes, until firm.
• Preheat the oven to 180°C (350°F) and line a large baking tray/s with baking paper.
• Remove the dough from the fridge/freezer and peel off the top layer of baking paper. Using a ruler and sharp knife, cut the dough into small rectangles approximately 2.5 cm by 6 cm. You should end up with 32 pieces (ensure you have an even number).
• Place the rectangles onto the prepared baking tray, leaving a little space between each. Bake for 8-10 minutes, or until just set. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

Make the malt filling:

• Place the dairy free butter, icing sugar, cocoa powder, and malt extract in a bowl. Beat with an electric mixer (or stand mixer with the whisk attachment) until light, smooth, and creamy.
• Transfer the filling to a piping bag (or a sandwich bag with the corner snipped off). Pipe the filling onto the flat side of one biscuit, then top with a second biscuit to sandwich. You want a visible layer of filling about ½ cm thick.
• Repeat with remaining biscuits. Place the filled biscuits in the freezer for 30 minutes to firm up.

Coat the biscuits:

• Add the chopped chocolate and coconut oil to a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until melted and smooth. If only a few lumps remain, stir until fully melted.
• Using a fork, dip each chilled biscuit into the melted chocolate, turning to coat completely. Let any excess chocolate drip off, then place the coated biscuit onto a tray lined with baking paper.
• Repeat with all biscuits, then place the tray in the fridge until the chocolate is fully set.

Store and Enjoy!

• Once the chocolate is fully set they are ready to enjoy! Keep the remaining Tim Tams in an airtight container in the fridge for up to 7 days.