Growing up in an Asian household in Australia, Tim Tams were one of my favourite snacks; while Asian flavours such as matcha and red bean were prominent in many of my most loved desserts. Therefore, I couldn’t resist combining two slices of my childhood to create these matcha and red bean Tim Tams. The biscuits have a strong matcha taste, but is mellowed out with the sweet buttercream and chocolate coating.
Channelling those Tim Tam vibes! Check out these incredibly moreish (and adorable) biscuits that are a matcha made in heaven! #BringBackTheClassics
- 130 g butter (room temperature)
- 3 tbsp caster sugar
- 1 egg (room temperature)
- 1 tsp vanilla extract
- 2-3 tbsp matcha powder (see Note)
- 1¼ cup all-purpose flour
Red bean (adzuki bean) buttercream
- 50 g butter
- 40 g icing sugar
- ½ cup red bean paste
Matcha white chocolate
- 300 g white compound chocolate
- 2 tbsp matcha powder
- 1 tbsp coconut oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 50 minutes
To make matcha biscuits: Sift flour and matcha powder in a bowl and set aside. Beat butter and sugar in a stand mixer until light and fluffy. Add in egg and vanilla until just combined.
Gradually add in the sifted dry ingredients, and mix on low speed until incorporated. Divide into two discs and wrap in cling wrap. Chill in refrigerator for at least 30 minutes.
When the dough is ready to be rolled, preheat oven to 180°C. Roll out dough between 2 pieces of parchment paper, to no more than ½ cm in thickness. Using a knife or pizza cutter, cut into rectangles roughly 3 cm x 5 cm in size. Chill in freezer for 10 minutes, then bake for 12-14 minutes; or when edges begin to brown. Cool completely on a wire rack before decorating.
To make Red bean buttercream: Mix together butter, icing sugar and red bean paste until creamy and combined. Transfer into a piping bag and cut the tip off.
To assemble: Pipe buttercream on half of the matcha biscuits, then sandwich the other half on top. Place in freezer for at least 10 minutes to chill.
While the biscuits are chilling, melt white chocolate over a double boiler. Add in sifted matcha powder, then coconut oil to thin out the chocolate. Dip the chilled biscuits into the chocolate with a fork, and tap off the excess chocolate. Place on lined baking tray to set.
Optional: Cat design
Before chilling the biscuit sandwiches, stick pumpkin seeds into the buttercream for the cat ears. Chill and dip as above, then after the chocolate has set, dip small sections of the Tim Tam into white chocolate. Lastly, pipe on final details with black royal icing.
• High grade matcha is recommended for best results.
Photography, styling and food preparation by Vickie Liu.
Feeling nostalgic? We want you! For the month of November, SBS Food is asking food lovers far and wide to get creative by putting a multicultural twist or your creative spin on an Australian classic... Welcome to #BringBackTheClassics - enter now!