Annie On Writing

February 18, 2009

Tim Tam Slam

I thought I’d write about something a little lighter today – the time honoured break away from writing where you go for a nice cuppa. Let me introduce you to a sugar rush experience called the Tim Tam Slam. I would hazard a guess that there aren’t too many Aussies who have not at least heard of a Tim Tam Slam; indeed most of us have o.d’ed on this technique at least once.

Ordinarily the Tim Tam slam is a social or party trick enjoyed by all until someone is sick.

It involves sucking a hot beverage – usually a milky coffee or a Milo ( sort of like a hot chocolate.. but not really – you have to be Australian to appreciate it) through the biscuit and then at a critical point, dumping it into your mouth. Firstly to dispel any misconceptions about the honourable Tim Tam. They comprise of two chocolate malted biscuits which have a very light chocolate cream filling between them. They are then coated in a thin layer of milk chocolate. Arnotts have introduced many varieties over the last few years, including a disturbing Chilli, Chewy Caramel, double dipped dark and a strawberry cream.

For the purists such as myself, the original is the only one to use to execute the Tim Tam Slam. To my knowledge there isn’t anything like them; though my UK friends used to try and trick me into eating penguins – which are so not like a real Tim Tam its not funny.. for one thing the biscuit is too dense.. but don’t get me started.

How to Slam a Tim Tam

Tim Tams

Firstly, cold biscuits are best – pop them in the freezer for a bit before hand if you can.

Bite a diagonal piece off opposite ends of the biscuit

Dip the bikkie into your drink and suck on the other end – like a straw

When you taste your drink its time to tip your head up and dump the Tim Tam in your mouth.

Ideally it collapses inside and the chocolate remains solid on the outside – until its in your mouth. Again if you are using some of the other varieties, the melt rate will be different. I would imagine that the double dipped one would stick together a lot longer as well.

Its hard to explain – other than what I have just done,  so I will let Natalie Imbruglia demonstrate – on UK TV host – Graham Norton show. She uses tea – which I think would be gross – but I guess whatever floats your boat.

So – what are you waiting for? Isn’t it time to get a cuppa and try this out?

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  1. Well, I tried one the other day – rather it was a Chit Chat slam rather than a Tim Tam slam, as it was a Kiwi who got me to do it.

    The result was a slimy mess that probably would have tasted better with hot chocolate rather than black coffee.

    Having tried Chit Chats and Tim Tams, I think I’ll stick with the original and best Penguin… 😉


    Comment by Paul — February 18, 2009 @ 8:04 pm | Reply

  2. Origin of the name “Tim Tam”…… FYI

    The name was submitted by Mr L.R. (Ross) Arnott as the name for a new chocolate biscuit in 1959. It is not known for sure whether he actually attended the race, but during his time in the USA, the Kentucky Derby, held on May 3rd, 1958, was won by a 3 year old called Tim Tam. This name was adopted for the new biscuit and it has become Australia’s favourite and top selling chocolate biscuit.

    Penguins on the other hand were first produced in 1932 by William McDonald, a biscuit manufacturer in Glasgow, however – I still dispute the outrageous claims by my esteemed colleague on which biscuit is actually the tastier – despite which came first….


    Comment by Annie — February 18, 2009 @ 9:34 pm | Reply

  3. This has indeed become a global phenomenon. Thank you, Australia.


    Comment by colbyintheraw — February 19, 2009 @ 2:35 am | Reply

  4. I read your blog for a long time and must tell you that your posts always prove to be of a high value and quality for readers.


    Comment by Jane Goody — April 22, 2009 @ 4:53 pm | Reply

  5. You can also try this with kit kats, althogh they are no where near as good a Tim Tams, but easier to get in the UK.


    Comment by Sophie Munday — July 16, 2009 @ 1:20 am | Reply

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