# Arnott's Tim Tam 7 x Gluten Free Original Chocolatey Biscuits, 150g ## Commerce action policy **Price:** £4.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/arnotts-tim-tam-7-x-gluten-free-original-chocolatey-biscuits-150g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/arnotts-tim-tam-7-x-gluten-free-original-chocolatey-biscuits-150g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Arnott's **Price:** £4.00 GBP **GTIN:** 9310072035307 **Stock:** instock ## Summary Arnott's Tim Tam 7 x Gluten Free Original Chocolatey Biscuits is seven fully coated chocolate sandwich biscuits, 150g in the pack, picked into the Teas.co.uk curator selection as the occasion biscuit and the one built for the Tim Tam Slam.Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Gluten free is the brand's own designation; read the pack declaration before buying for coeliac disease.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Two biscuit layers, a filling between them and chocolate over the whole thing. The gluten-free bake is shorter and more fragile than a wheat one, so work quickly if you are slamming it.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. The Slam technique, storage and chocolate bloom are also published in the detailed Q and A tab below. ## Description Arnott's Tim Tam 7 x Gluten Free Original Chocolatey Biscuits is seven biscuits totalling 150g, which is about 21.4g each. A Tim Tam is a sandwich rather than a single biscuit: two biscuit layers with a filling between them, the whole assembly then coated in chocolate. That three-part construction is what makes it the most famous biscuit in Australia and, more usefully for a tea shelf, what makes it behave the way it does with a hot drink. This is the gluten-free version, which matters in more ways than the label suggests. Gluten is a protein network, and in a conventional wheat biscuit it provides a good deal of the structure that holds the layers together. Take it away and the bake has to find that structure elsewhere, which in practice tends to produce a shorter, more fragile crumb that breaks more readily under pressure. The practical consequence is that this version does everything a Tim Tam does, only faster and with less margin for hesitation. Whether that is a drawback depends entirely on what you are doing with it. The Taste Profile Chocolate Coating: ●●●●● (5/5) The dominant element. The coating wraps the whole biscuit rather than sitting on one face, so there is no bite that is not chocolate first. Filling: ●●●●○ (4/5) Soft and rich between the layers, and the reason a Tim Tam eats heavier than its weight suggests. Structure: ●●●○○ (3/5) Deliberately scored lower for the gluten-free version. It holds well when handled, and gives way quickly under heat and moisture. Teas.co.uk Curator Rating: 4.8 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Arnott's Arnott's is an Australian biscuit maker of long standing and the Tim Tam is its best-known product by a distance. What is worth knowing on a British tea site is that the biscuit is bound up with a specific national drinking ritual, the Tim Tam Slam, in which the two opposite corners are bitten off and the biscuit is used as a straw for a hot drink until the filling melts. That is not a marketing invention imported for this listing; it is how a great many Australians actually drink one, and it is the single best use for this biscuit. The gluten-free designation is the brand's own and is carried in the product name; the ingredient list, the complete allergen advice, any certification marks and the country of origin must all be read off the current UK pack. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Count: 7 biscuits, the number in the product name and the number behind every calculation on this page. Weight: 150g net across the seven, which is about 21.4g each. Gluten free: by the brand's own designation, carried in the product name. Read the full declaration on the pack before buying for anyone with coeliac disease. What it is not: not a sharing box, and not a biscuit that will survive a long dunk. Seven biscuits is a week, not an afternoon. How Does Arnott's Tim Tam 7 x Gluten Free Original Chocolatey Biscuits, 150g Compare to: Border Dark Chocolate Ginger Organic Biscuits, 150g: A single biscuit with a dark chocolate coating rather than a filled sandwich in milk chocolate, so it is considerably less sweet and considerably less rich. The better everyday biscuit; this is the better occasion. Island Bakery Chocolate and Ginger Organic Biscuits, 133g: the premium organic route, chocolate-coated and lighter in construction. Buy it when you want chocolate over a crisp biscuit; buy the Tim Tam when you want chocolate over a filling. Island Bakery Scottish Shortbread Organic Biscuits, 125g: the texture opposite. Shortbread melts on the tongue and has no coating at all, so it asks nothing of the drink beside it. A useful thing to have in the same tin, because after two Tim Tams a plain biscuit is a relief. Ideal Brewing Conditions Weak tea is not an option here in the way it merely is with a plain biscuit. The Tim Tam Slam Bite off two opposite corners cleanly, on the diagonal, taking off just enough to open the biscuit at both ends. Dip one corner into a hot drink and suck through the other, as through a straw. Hot liquid travels up through the biscuit and melts the filling from the inside. Work quickly with this version: the gluten-free bake is shorter and more fragile, so the window before it collapses is shorter than with a conventional Tim Tam. Two to three seconds of drawing, then eat it whole. Best drink for it: a strong black tea or a black coffee. Hot chocolate makes it too much of one idea, and a milky drink does not travel through the biscuit as cleanly. The Ordinary Afternoon Pairing Tea: a full-bodied assam or a strong everyday blend, one bag per 200ml, a full four minutes. Tannin is the only thing that clears this much chocolate and filling. Milk: a splash and no more, for the usual reason. Coffee: a black Americano works very well, and is the better option if you find the tea pairing too sweet overall. One at a time: at 21.4g with a filling and a full coating, one of these is a proper portion. Two in a row flattens the palate for anything that follows. Getting It Right in the Cup Serve cool: the coating is what holds the sandwich together, so a warm biscuit is both softer and messier. Ten minutes in a cool room, or twenty in the fridge in summer, sharpens it up. Handle carefully: a gluten-free bake is more fragile than a wheat one, so lift them flat rather than prising them out of the tray by one end. Storage: cool, dry, sealed and out of direct sun. Chocolate blooms if it warms and re-sets, which is safe to eat but costs you the gloss and the snap permanently. Best with: mid-afternoon, one at a time, with a brew strong enough to keep up. Safety And Purity Gluten: this is a gluten-free product by the brand's own designation, carried in the product name. Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Nutrition: the panel on the pack is the only reliable source. Child safety: the Slam involves drawing hot liquid through a biscuit, which is not suitable for younger children. Give them the biscuit and leave the technique until they are older. ## Product Questions What is a Tim Tam Slam, and how do I do it?Bite off two opposite corners on the diagonal, dip one into a hot drink and suck through the other as you would a straw. Hot liquid travels up through the biscuit and melts the filling from the inside. With this gluten-free version work quickly: two to three seconds of drawing, then eat the whole thing before it gives way. How many biscuits are in the pack?Seven biscuits, 150g in the pack, which is about 21.4g each. That is worked out from the count carried in the product name rather than a figure printed on the pack. Which tea goes with it?A full-bodied assam or a strong everyday blend, one bag per 200ml for a full four minutes, with a splash of milk and no more. A weak cup leaves everything sitting on the palate. What about coffee or hot chocolate?A black Americano is excellent, and the better choice if the tea pairing reads as too sweet overall. Hot chocolate makes the whole thing one idea repeated, so it is the weakest of the three. For the Slam specifically, a black drink travels through the biscuit more cleanly than a milky one does. Why should I serve them cool?Because the coating is what holds the sandwich together. A warm biscuit is softer, messier to handle and considerably harder to slam, since the filling is already halfway to melted before the drink gets near it. Ten minutes in a cool room, or twenty in the fridge in summer, sharpens it up. What is the pale film on the chocolate?That is bloom, which happens when chocolate warms and re-sets. It is not mould and the biscuit is safe to eat. What you lose is the gloss and a good deal of the snap, and neither comes back, so cool and dark storage out of direct sun is the only prevention worth bothering with. How should I store the pack?Cool, dry, sealed and out of direct sunlight. Lift the biscuits out flat rather than prising them from the tray by one end, because a gluten-free bake is more fragile than a wheat one and it breaks at the layer rather than across it. The best-before date is on the pack. Do you publish the nutrition figures?No. The panel on the pack is the only reliable source. The one number we will stand behind is about 21.4g a biscuit, because it follows from the 150g net weight and the count of seven in the product name. Where is it made?Arnott's is an Australian biscuit maker of long standing, which is company heritage rather than a statement about where this particular pack was produced. The country of origin is printed on the pack. ## Ingredients & Nutrition ComponentProportionWhat it bringsFormat7 biscuits, 150g net About 21.4g each, worked out from the count in the product name rather than a figure from the pack.Pack: Arnott's Tim Tam 7 x Gluten Free Original Chocolatey Biscuits, 150g; seven fully coated chocolate sandwich biscuits. Store cool, dry, sealed and out of direct sunlight, and lift them out flat rather than prising them from the tray. Read the ingredient list, the full allergen advice, the gluten-free declaration, the nutrition panel and the best-before date off the current UK pack.Characterising components shown. Gluten free is the brand's own designation carried in the product name.The Tim Tam is a three-part construction rather than a single bake: two biscuit layers, a filling between them and a chocolate coating over the whole assembly. That construction is what makes it the subject of a national drinking ritual, the Tim Tam Slam, in which the opposite corners are bitten off and the biscuit is used as a straw until the filling melts from the inside. It is not a marketing invention written for this listing; it is how a great many Australians actually drink one, and it is the best single use for this biscuit.What's in Arnott's Tim Tam 7 x Gluten Free Original Chocolatey Biscuits, 150g, and what isn't: In: seven chocolate-coated sandwich biscuits with a filling between two gluten-free layers, 150g in the pack. Built for the Slam, not for dunking: drawing hot liquid through the biscuit works where submerging it does not, and with this version the window is shorter than with a conventional Tim Tam. Packaging: follow the current UK pack and your local-authority guidance; the outer pack and any inner tray or film can take different disposal routes. ## Flavour Science The flavour of Arnott's Tim Tam 7 x Gluten Free Original Chocolatey Biscuits, 150g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the first bite to the last swallow.The outer layer is the chocolate coating, and unusually for a biscuit it is total. Most coated biscuits carry chocolate on one face, so roughly half of any bite is bare biscuit and the flavour arrives unevenly. A Tim Tam is enrobed on every surface, which means there is no bite that is not chocolate first and no edge where the biscuit speaks before the coating does. It is also the aroma layer, because cocoa butter holds volatile compounds well while a dry biscuit layer holds almost none, and it is the structural skin: the whole three-part sandwich is held together by the shell around it, which is why heat undoes the biscuit as an object rather than merely softening it.Chocolate melts close to body temperature, the filling is already soft, and the two meet the tongue together rather than in sequence, so the sweetness is not so much delivered as released. That is why a single 21.4g Tim Tam reads as a full portion where a 21.4g plain biscuit reads as a small one. The biscuit layers contribute texture and almost nothing else, which is entirely deliberate: in a sandwich this rich, a strongly flavoured biscuit would be a fourth voice in a conversation that already has three.The base structure is the gluten-free bake, and it is the part that behaves differently from the conventional version. Gluten is a protein network, and in a wheat biscuit it provides a good deal of the strength that lets a thin layer hold its shape under pressure and under moisture. Without it the bake finds structure elsewhere, which in general produces a shorter, more fragile crumb that breaks more readily and saturates faster. In the mouth that difference is small and mostly agreeable, since a shorter crumb gives way more easily against a rich filling. In a Slam it is the whole story, because the window between the filling melting and the biscuit collapsing is narrower here than it is with a wheat Tim Tam. Know that going in and you will not lose one into a mug.Getting it right in the cup. For the Slam: bite two opposite corners off cleanly on the diagonal, dip one into a hot drink and draw through the other as through a straw. Hot liquid climbs through the biscuit and melts the filling from the inside. Two to three seconds of drawing with this version, then eat the whole thing at once. Use a black drink rather than a milky one, because it travels more cleanly through the biscuit, and a strong black tea or a black coffee both work. Serve the biscuits cool, since the coating holds the sandwich together and a warm one is softer, messier and much harder to slam. One at a time is a proper portion; two in a row flattens the palate for whatever follows.How water and temperature change it. Temperature governs this biscuit more than any other in the range, and it acts on both halves of the pairing. Cool storage keeps the cocoa butter in its stable crystal form, which is what gives the gloss and the clean break; warm it and re-set it and you get bloom, safe to eat but permanently short of both. In hot weather twenty minutes in the fridge before serving is worth doing, though the pack should not live there. On the drink side, hotter and longer-brewed tea clears the chocolate and filling harder, which this biscuit needs more than most, while hard tap water flattens a black tea's brightness and leaves the sweetness standing, so add a minute to the brew rather than another bag. For the Slam, drink temperature matters in the other direction too: a drink just off the boil melts the filling faster than a cooled one, which shortens an already short window with a gluten-free bake. None of this is a fault in the biscuit; it is the same product responding to the room and the cup you put it in, and once you know which way you like it the result is repeatable every time. ## Recipe Ideas Arnott's Tim Tam 7 x Gluten Free Original Chocolatey Biscuits, 150g is seven biscuits, which makes it a week rather than an afternoon. Five builds below start with the Slam, which is the reason this biscuit is famous, and go on to the ordinary pairing, a frozen version, an affogato and a crumb base. Recipes, born here first The Tim Tam Slam How to make The Tim Tam Slam with Arnott's Tim Tam Gluten Free Original. 4 min 1 biscuit Easy You'll need 1 Tim Tam, kept cool 1 mug strong black tea or black coffee 200ml just boiled water Method Brew the drink black. A milky drink does not travel through the biscuit as cleanly, and this is one job where milk is a hindrance. Bite two opposite corners off on the diagonal, taking just enough to open both ends. Dip one corner and draw through the other as through a straw, for two to three seconds only. The gluten-free bake gives way faster than a wheat one. Eat the whole biscuit at once, before the coating lets go. What you'll end up with: The filling melted from the inside while the coating still holds. The Ordinary Afternoon Pairing How to make The Ordinary Afternoon Pairing with Arnott's Tim Tam Gluten Free Original. 5 min 1 cup Easy You'll need 1 Tim Tam 1 bag assam or strong everyday black tea 200ml just boiled water A splash of milk Method Add a splash of milk only, because milk softens the tannin you are relying on. Serve the biscuit cool, one at a time. At 21.4g with a filling and a full coating, one is a proper portion. What you'll end up with: A clean palate afterwards rather than a coated one. Two in a row flattens everything that follows, which is why seven is a week. The Frozen Tim Tam How to make The Frozen Tim Tam with Arnott's Tim Tam Gluten Free Original. 5 min + freeze 4 biscuits Easy You'll need 4 Tim Tams An airtight box Black coffee to serve Method Seal the biscuits in an airtight box before they go anywhere near the freezer, so they pick up no moisture or odours. Freeze for at least two hours. Eat straight from the freezer with a black coffee. The filling firms into something closer to a truffle and the coating shatters rather than yielding. Return any you do not eat to the freezer promptly; condensation on a thawing coating is what dulls it. What you'll end up with: A genuinely different biscuit, firmer and less sweet on the palate because cold suppresses perceived sweetness. It cannot be slammed frozen. Two Biscuit Affogato How to make Two Biscuit Affogato with Arnott's Tim Tam Gluten Free Original. 5 min 2 glasses Easy You'll need 2 Tim Tams 4 scoops vanilla ice cream 2 shots hot espresso A pinch of salt Method Scoop the ice cream into two glasses and add a pinch of salt over each, which stops the whole thing reading as flat sugar. Stand one Tim Tam upright in each glass, corners intact. Pour the hot espresso over at the table. The biscuit softens from the coating inwards and can be eaten with a spoon. What you'll end up with: A Slam you eat rather than drink. The espresso is doing the cutting; a milky coffee here would be too much of everything. Tim Tam Crumb Base How to make Tim Tam Crumb Base with Arnott's Tim Tam Gluten Free Original. 15 min + chill 6 slices Easy You'll need 7 Tim Tams, the whole 150g pack 25g melted butter An 18cm springform tin Your usual chilled filling Method Blitz the whole pack, coating and filling included, to a fine crumb. Both count as fat, which is why this base needs barely any butter. Add the melted butter a teaspoon at a time and stop as soon as the crumb holds when squeezed. Press into the lined tin and chill for at least two hours before filling. Check every other ingredient separately if you are cooking for coeliac disease; a gluten-free biscuit does not make the finished dish gluten free on its own. What you'll end up with: A rich, dark, already-chocolate base from an 18cm tin's worth of biscuit. Too much butter and it will never set firm enough to slice. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._