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    "id": 1072293,
    "title": "Arnott's Tim Tam 9 x Original Chocolatey Biscuit Bars, 163g",
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    "url": "https://teas.co.uk/product/arnotts-tim-tam-9-x-original-chocolatey-biscuit-bars-163g/",
    "modified": "2026-09-25T23:24:50+01:00",
    "excerpt": "Arnott's Tim Tam 9 x Original Chocolatey Biscuit Bars is nine fully coated chocolate sandwich bars, 163g 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: Per the published ingredient list for this barcode it contains wheat (gluten), milk, soya and sulphites. Check the current UK pack before purchase; formulations and allergen advice can change.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 every surface rather than one face, so chocolate leads every bite. This is the conventional wheat bake, which holds a fraction longer in a hot drink than the gluten-free version does.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 covered in the detailed Q and A tab below.",
    "content_text": "Arnott's Tim Tam 9 x Original Chocolatey Biscuit Bars is nine bars totalling 163g, which works out at about 18g each. A Tim Tam is not a single biscuit with chocolate on it. It is a three-part construction: two biscuit layers with a filling between them, and the whole assembly then coated in chocolate on every surface rather than on one face. That difference sounds small and is not. It is why there is no bite of a Tim Tam that is not chocolate first, and it is why the biscuit behaves the way it does beside a hot drink. This is the original, which on a British tea shelf means the conventional wheat bake rather than the gluten-free one. The distinction is worth making because it changes the timing of the thing this biscuit is famous for. 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 heat and moisture. The original therefore holds together a little longer under a hot drink than a gluten-free bake does, which matters for about four seconds and matters a great deal during those four seconds. The Taste Profile\n \nChocolate Coating: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) Total rather than one-sided. It wraps every surface, so chocolate leads every bite and there is no bare edge where the biscuit speaks first.\n \nFilling: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Soft and rich between the layers, and the reason one 18g bar eats heavier than an 18g plain biscuit ever could.\n \nSweetness: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) Very high.\n \nStructure: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) A conventional wheat bake, so it holds its shape under pressure and gives a slightly longer window under heat than the gluten-free version.\n\n Teas.co.uk Curator Rating: 4.6 / 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 wide margin. What matters on a British tea site is that this particular biscuit comes attached to a drinking ritual. The Tim Tam Slam involves biting off two opposite corners, dipping one into a hot drink and drawing through the other as through a straw until the filling melts from the inside. That is not a marketing line written for this listing; it is how a great many Australians actually eat one, and it is the single best use for this biscuit. The ingredient list, the full allergen advice, any certification marks, the country of origin and the best-before date are on the pack itself. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying \nCount: 9 bars, the number carried in the product name and the figure behind every calculation on this page.\n \nWeight: 163g net across the nine, which is about 18g each, worked out from the net weight.\n \nThe build: two biscuit layers, a filling between them, chocolate over the whole assembly. Not a coated biscuit; a coated sandwich.\n \nWhat it is not: not an everyday biscuit for a tin, not a sharing pack, and not something to leave in a warm room. Nine bars is a fortnight, not an afternoon.\n\n How Does Arnott's Tim Tam 9 x Original Chocolatey Biscuit Bars, 163g Compare to: \nBorder Dark Chocolate Ginger Organic Biscuits, 150g: a single dark-coated biscuit rather than a filled sandwich in milk chocolate, so far less sweet and far less rich. The better everyday biscuit; this is the better occasion.\nIsland Bakery Chocolate and Ginger Organic Biscuits, 133g: chocolate over a crisp biscuit rather than over a filling, organic and lighter in every sense. Buy it when one Tim Tam would be too much.\nBorder Classic Biscuit Sharing Pack, 400g: what you buy when the room is full. Far more biscuit, and nothing in it as rich as this, which is exactly the point of a sharing pack.\n Ideal Brewing Conditions A weak cup is not merely a missed opportunity here, it leaves everything sitting on the palate. The Tim Tam Slam \nBite off two opposite corners: cleanly, on the diagonal, taking just enough to open the bar at both ends.\n \nDip one corner: 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.\n \nThree to four seconds: of drawing with the original, which is a conventional wheat bake and holds a little longer than a gluten-free one. Then eat it whole, immediately.\n \nUse a black drink: a strong black tea or a black coffee. Hot chocolate makes the whole thing one idea repeated, and a milky drink does not travel through the biscuit as cleanly.\n\n The Ordinary Afternoon \nTea: 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.\n \nMilk: a splash and no more, for the usual reason.\n \nCoffee: a black Americano is excellent, and the better option if the tea pairing reads as too sweet overall.\n \nOne at a time: 18g with a filling and a full coating is a proper portion. Two in a row flattens the palate for anything that follows.\n\n Getting It Right in the Cup \nServe cool: the coating is what holds the sandwich together, so a warm bar is softer and messier. Ten minutes somewhere cool, or twenty in the fridge in summer.\nStore sealed: cool, dry and out of direct sun, and keep the tray flat.\nBloom: chocolate that warms and re-sets goes pale and streaky. Safe to eat, and it costs you the gloss and the snap permanently.\nBest with: mid-afternoon, one at a time, and a brew strong enough to keep up.\n Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten), milk, soya and sulphites. 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.",
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                "title": "Product Questions",
                "content": "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 the original wheat bake you have three to four seconds of drawing before the structure goes, then eat the whole bar at once. How many bars are in the pack?Nine bars, 163g in the pack, which is about 18g each, worked out from the count carried in the product name rather than printed on the pack. Why does it taste more chocolatey than other chocolate biscuits?Because it is coated on every surface rather than on one face. Most coated biscuits carry chocolate on the underside, so roughly half of any bite is bare biscuit; a Tim Tam is enrobed, which means there is no bite that is not chocolate first and no edge where the biscuit speaks before the coating does. 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. What about coffee or hot chocolate?A black Americano is excellent and is the better choice if the tea pairing reads as too sweet. 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. Why should I serve them cool?Because the coating is structural. It wraps the whole sandwich and holds the two layers and the filling together, so once it softens the bar stops being a single object. Ten minutes somewhere cool, or twenty in the fridge on a hot day, gives you back both the snap and the gloss. The chocolate has gone pale and streaky. Is it off?No. That is bloom, cocoa butter that has warmed and re-set in a different crystal form. It is safe to eat and it costs you only the shine and the clean break, but it does not reverse, so keep the pack away from radiators and sunny windowsills. Is nine bars a lot or a little?Nine is a fortnight rather than an afternoon, and we would rather set that expectation than let you open the pack thinking otherwise. One bar at 18g with a filling and a full coating is a proper portion; two in a row flattens the palate for whatever follows. Is the Slam really an Australian thing?Yes. It is an established drinking practice rather than something invented for a listing, and it is the reason this biscuit is better known for how it is eaten than for how it tastes. We have described the technique here because it genuinely is the best use for the product, not as a claim about this particular pack. Where is the nutrition information?On the pack."
            },
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                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten), milk, soya and sulphites. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: Sugar, Fortified Wheat Flour (Wheat Flour, Niacin, Iron, Thiamin, Riboflavin, Folic Acid), Palm Oil (Contains Soy), Whole Milk Powder, Cocoa Butter, Cocoa Mass, Partially Inverted Refiners Syrup, Colours (Ammonia Caramel, Beetroot Red, Cochineal), Vegetable Fats (Shea and/or Sal), Starch (Wheat), Milk Fat, Raising Agents (Ammonium Bicarbonate, Sodium Bicarbonate), Cocoa Powder (0.3%), Emulsifiers (Soy Lecithins, E476), Salt, Flavouring, Flour Treatment Agent (E223 (Sulphites)).Typical values per 100g, as publishedPer 100gEnergy525 kcalFat26.9gof which saturates15gCarbohydrate65.7gof which sugars45.5gFibre1.6gProtein4.2gSalt0.3gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsChocolate coatingSee current packThe dominant element and the structural skin. It wraps every surface rather than one face, so chocolate leads every bite, and it is what holds the three-part sandwich together until heat gets to it.FillingSee current packSoftness and richness between the two layers, and the reason an 18g bar eats heavier than an 18g plain biscuit. It is also what melts from the inside during a Slam.Biscuit layersSee current packStructure. This is the conventional wheat bake, so the layers hold their shape under pressure and give a slightly longer window under hot liquid than a gluten-free version would.Format9 bars, 163g netAbout 18g a bar, worked out from the count in the product name rather than a figure from the pack.Pack: Arnott's Tim Tam 9 x Original Chocolatey Biscuit Bars, 163g; nine fully coated chocolate sandwich bars. Store cool, dry, sealed and out of direct sunlight, and keep the tray flat. Read the ingredient list, the full allergen advice, the nutrition panel, any certification marks and the best-before date off the current UK pack.Characterising components shown.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 bar is used as a straw until the filling melts from the inside. It is an established practice rather than a line written for this listing, and it is the best single use for the product.What's in Arnott's Tim Tam 9 x Original Chocolatey Biscuit Bars, 163g, and what isn't:\nIn: nine chocolate-coated sandwich bars with a filling between two biscuit layers, 163g in the pack.\nThe original bake: conventional rather than gluten free, which is the difference that gives a slightly longer window in a Slam.\n\nBuilt for the Slam, not for dunking: drawing hot liquid through the bar works where submerging it does not.\nPackaging: follow the current UK pack and your local-authority guidance; the outer pack and any inner tray or film can take different disposal routes."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Arnott's Tim Tam 9 x Original Chocolatey Biscuit Bars, 163g 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 bar 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 18g bar reads as a full portion where an 18g plain biscuit reads as a small one. The biscuit layers contribute texture and very little else, which is 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 conventional wheat bake, and it is the part that separates the original from the gluten-free version of the same bar. 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. Here that strength is present, so the layers resist a little longer before they give, the bar survives being handled, and the window during a Slam runs to three or four seconds rather than two or three. It is a small difference in the mouth and a decisive one with a hot drink involved.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 bar and melts the filling from the inside. Three to four 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 bars cool, since the coating holds the sandwich together and a warm one is softer, messier and much harder to slam.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 the window. 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."
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                "title": "Recipe Ideas",
                "content": "Arnott's Tim Tam 9 x Original Chocolatey Biscuit Bars, 163g is nine bars, which makes it a fortnight 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, a milkshake and a no-bake traybake.\nRecipes, born here first\n\n \n The Tim Tam Slam\n \n How to make The Tim Tam Slam with Arnott's Tim Tam Original.\n \n 4 min\n 1 bar\n Easy\n \n \n \n You'll need\n \n 1 Tim Tam, kept cool\n 1 mug strong black tea or black coffee\n 200ml water just off the boil\n \n \n \n Method\n \n Brew the drink black. A milky drink does not travel through the bar as cleanly, and this is one job where milk is a hindrance.\n Bite two opposite corners off on the diagonal, taking just enough to open both ends.\n Dip one corner and draw through the other as through a straw, for three to four seconds. The conventional wheat bake gives you slightly longer than a gluten-free one would.\n Eat the whole bar at once, before the coating lets go.\n \n \n \n What you'll end up with: The filling melted from the inside while the coating still holds.\n\n \n The Ordinary Afternoon Pairing\n \n How to make The Ordinary Afternoon Pairing with Arnott's Tim Tam Original.\n \n 5 min\n 1 cup\n Easy\n \n \n \n You'll need\n \n 1 Tim Tam\n 1 bag assam or strong everyday black tea\n 200ml water just off the boil\n A splash of milk\n \n \n \n Method\n \n Brew one bag in 200ml for a full four minutes. Anything shorter leaves the chocolate sitting on the palate.\n Add a splash of milk and no sugar at all.\n Take one bar from a cool cupboard so the coating breaks rather than smears.\n Stop at one. Two in a row flattens the palate for whatever follows.\n \n \n \n What you'll end up with: The everyday version, where the tea is doing the work the Slam does with heat. A black Americano is the better option if the tea pairing reads as too sweet.\n\n \n Frozen Tim Tams\n \n How to make Frozen Tim Tams with Arnott's Tim Tam Original.\n \n 2 hr\n 9 bars\n Easy\n \n \n \n You'll need\n \n The whole 163g pack\n An airtight box\n Strong black coffee to serve\n \n \n \n Method\n \n Transfer the bars into an airtight box, flat and in a single layer, so the coating does not pick up freezer smells.\n Freeze for at least two hours.\n Eat straight from the freezer. The filling firms to something closer to fudge and the sweetness reads lower when it is cold.\n Serve with a hot black coffee for the contrast.\n \n \n \n What you'll end up with: A different biscuit entirely, and the best hot-weather use for the pack. The coating snaps cleanly instead of yielding.\n\n \n Tim Tam Milkshake\n \n How to make Tim Tam Milkshake with Arnott's Tim Tam Original.\n \n 5 min\n 2 glasses\n Easy\n \n \n \n You'll need\n \n 3 Tim Tams\n 300ml cold milk\n 3 scoops vanilla ice cream\n A pinch of salt\n \n \n \n Method\n \n Break two bars into the blender with the milk and ice cream.\n Blend for twenty seconds only. Longer and it turns to a uniform brown sludge with no texture left in it.\n Add a pinch of salt, which keeps a very sweet drink from being flat.\n Crumble the third bar over the top and drink it at once.\n \n \n \n What you'll end up with: Thick, very sweet and worth the salt. Use cold milk straight from the fridge or the ice cream melts before it blends.\n\n \n No-Bake Tim Tam Slice\n \n How to make No-Bake Tim Tam Slice with Arnott's Tim Tam Original.\n \n 20 min\n 12 squares\n Easy\n \n \n \n You'll need\n \n 6 Tim Tams, roughly chopped\n 100g butter\n 200g dark chocolate\n Flaked salt to finish\n A 20cm tin, lined\n \n \n \n Method\n \n Chop the bars into rough pieces rather than crumbs; the layers and the filling are the texture you are paying for.\n Melt the butter and dark chocolate together over a low heat and take the pan off before it is fully smooth.\n Fold the chopped bars through and press into the lined tin.\n Scatter flaked salt over and chill for two hours before cutting. Dark chocolate and salt are both there to stop the slice being sugar on sugar.\n \n \n \n What you'll end up with: A rich slice with recognisable pieces of biscuit through it. Cut it smaller than you think; this is not a traybake anyone finishes a large square of."
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