{
    "id": 1072298,
    "title": "Arnott's Tim Tam Extra Chocolaty Biscuits, 200g",
    "slug": "arnotts-tim-tam-extra-chocolaty-biscuits-200g",
    "type": "product",
    "url": "https://teas.co.uk/product/arnotts-tim-tam-extra-chocolaty-biscuits-200g/",
    "modified": "2026-09-25T23:24:50+01:00",
    "excerpt": "Arnott's Tim Tam Extra Chocolaty Biscuits is a 200g pack of fully coated chocolate sandwich biscuits, the largest Tim Tam format on our shelf, picked into the Teas.co.uk curator selection as the occasion biscuit for a chocolate afternoon.Ingredients and dietary suitability: Per the published ingredient list for this product it contains wheat (gluten), milk, soya and sulphites, and it may contain egg, nuts, peanuts and sesame. 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. No biscuit count is published, so we print the weight only.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 Extra Chocolaty Biscuits is a 200g pack, the largest Tim Tam format we list, and the one the brand describes as extra chocolaty. What we can tell you is what a Tim Tam already is, because the construction is the same: two biscuit layers with a filling between them, and chocolate over every surface rather than on one face. That total coating is the thing worth understanding before you buy. Most chocolate biscuits are dipped or bottom-coated, which means roughly half of any bite is bare biscuit and the chocolate arrives unevenly. A Tim Tam is enrobed, so there is no bite that is not chocolate first and no edge where the bake speaks before the coating does. It also means the coating is structural: the shell is what holds the three parts together, which is why warmth does not merely soften one of these, it undoes it as an object. On a pack sold on the strength of having more chocolate, the handling advice matters more rather than less. The Taste Profile\n \nChocolate Coating: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) Total rather than one-sided, and the element the pack name leads on. Chocolate is first in every bite and last in the finish.\n \nFilling: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Soft and rich between the layers, meeting the palate at the same moment as the melting coating rather than after it.\n \nSweetness: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) Very high. This is not a biscuit that asks anything of you except a strong drink.\n \nStructure: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) A conventional wheat bake, so the layers hold their shape under pressure and under a short spell of heat.\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 distance. The biscuit comes attached to a national drinking ritual, the Tim Tam Slam: two opposite corners bitten off, one dipped into a hot drink and the other drawn through as a straw until the filling melts from the inside. It is an established practice rather than something written for this listing, and it works with any conventional Tim Tam, including this one. 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 \nWeight: 200g net, the largest Tim Tam pack on our shelf and a useful step up from the nine-bar packs.\n \nCount: the nine-bar packs carry their count in the name and this one does not, so we print the weight and leave the number alone.\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 tin biscuit, not a sharing pack in the British sense, and not one to leave in a warm room.\n\n How Does Arnott's Tim Tam Extra Chocolaty Biscuits, 200g Compare to: \nBorder Dark Chocolate Ginger Organic Biscuits, 150g: a single dark-coated biscuit rather than a filled sandwich in milk chocolate, so much less sweet and much 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. The one to buy when a Tim Tam would be too much.\nBorder Classic Biscuit Sharing Pack, 400g: twice the weight, and an assortment rather than one rich idea repeated. The right choice for a full room.\n Ideal Brewing Conditions A pack sold on having more chocolate needs a stronger cup than one sold on having less. Nothing else on this page is as important as that. The Afternoon Pairing \nTea: a full-bodied assam or a strong everyday blend, one bag per 200ml, four full minutes. Tannin is the requirement here rather than a refinement.\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 \nHot chocolate: the one to avoid. It makes the whole thing a single idea repeated twice.\n\n The Tim Tam Slam \nBite off two opposite corners: cleanly, on the diagonal, taking just enough to open both ends.\n \nDraw a hot black drink through: as through a straw. Hot liquid climbs through the biscuit and melts the filling from the inside.\n \nThree to four seconds: with a conventional wheat bake, then eat the whole thing at once.\n \nBlack, not milky: a black drink travels through the biscuit more cleanly, and a stronger one clears the sweetness afterwards.\n\n Getting It Right in the Cup \nServe cool: the coating holds the sandwich together, so a warm biscuit is softer, messier and harder to handle. Ten minutes somewhere cool, twenty in the fridge in summer.\nStore sealed: cool, dry, flat and out of direct sunlight. A 200g pack takes longer to finish than a nine-bar one, so sealing it properly matters more.\nBloom: chocolate that warms and re-sets goes pale and streaky. Safe to eat, permanent, and more visible on a pack with this much coating on it.\n\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 product it contains wheat (gluten), milk, soya and sulphites, and it may contain egg, nuts, peanuts and sesame. Check the current UK pack before purchase; formulations and allergen advice can change. On the words extra chocolaty: that is the brand's description carried in the product name. 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 does extra chocolaty actually mean?It is the brand's own description, carried in the product name. What is a Tim Tam, exactly?A coated sandwich rather than a coated biscuit: two biscuit layers with a filling between them and chocolate over every surface. Most chocolate biscuits are coated on one face, so half of any bite is bare. Enrobing is the difference, and it is why chocolate leads every mouthful of this one. How many biscuits are in the 200g pack?The nine-bar Tim Tam packs carry their count in the product name and this one does not. What we can tell you is the weight, 200g net Can I do the Tim Tam Slam with these?Yes. Bite off two opposite corners on the diagonal, dip one into a hot drink and draw through the other as through a straw. With a conventional wheat bake you have three to four seconds before the structure gives, then eat the whole thing. Use a black drink; a milky one does not travel through the biscuit as cleanly. Which tea goes with it?A full-bodied assam or a strong everyday blend, one bag per 200ml for four full minutes, splash of milk, no sugar. A pack sold on having more chocolate needs a stronger cup than one sold on having less, and a weak brew leaves everything sitting on the palate. And coffee?A black Americano is excellent and the better choice if the tea pairing reads as too sweet overall. Hot chocolate is the one to avoid, because it turns the whole thing into a single idea repeated twice. Why serve them cool?Because the coating is structural. It wraps the whole sandwich and holds the layers and the filling together, so once it softens the biscuit stops behaving as one object. Ten minutes somewhere cool, or twenty in the fridge on a hot day, restores 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. On a pack with this much coating it shows more than most, so keep it away from radiators and sunny shelves. How do I keep a 200g pack fresh once it is open?Seal it properly and keep it flat, cool and dry. A larger pack takes longer to finish than a nine-bar one, so the way you close it matters more; an airtight box is worth the trouble if the original pack does not reseal cleanly. Where is the nutrition information?On the pack, and only there."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. Per the published ingredient list for this product it contains wheat (gluten), milk, soya and sulphites, and it may contain egg, nuts, peanuts and sesame. Check the current UK pack before purchase; formulations and allergen advice can change.Typical values per 100g, as publishedPer 100gEnergy530 kcalFat27.8gof which saturates15.8gCarbohydrate64.8gof which sugars48.0gFibre1.6gProtein4.3gSalt0.28gIngredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.ComponentProportionWhat it bringsChocolate coatingSee current packThe element the pack name leads on, and the structural skin. It wraps every surface rather than one face, so chocolate is first in every bite, and it is what holds the sandwich together until heat gets to it.FillingSee current packSoftness and richness between the two layers. It is already soft at room temperature, so it meets the palate at the same moment as the melting coating rather than after it.Biscuit layersSee current packStructure and very little flavour, which is deliberate in a sandwich this rich. A conventional wheat bake, so the layers hold their shape under pressure and under a short spell of heat.Pack: Arnott's Tim Tam Extra Chocolaty Biscuits, 200g; fully coated chocolate sandwich biscuits. 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 biscuit 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.What's in Arnott's Tim Tam Extra Chocolaty Biscuits, 200g, and what isn't:\nIn: chocolate-coated sandwich biscuits with a filling between two biscuit layers, 200g in the pack.\n\nNo quantified chocolate claim: extra chocolaty is the brand's phrase and we repeat it without adding to it.\n\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 Extra Chocolaty Biscuits, 200g 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. This is enrobed on every surface, which means there is no bite that is not chocolate first and no edge where the bake 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 one of these as an object rather than merely softening it.The flavour spike arrives once the coating breaks and the filling reaches the palate. 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 released rather than delivered. That simultaneity is the whole trick of a Tim Tam and the reason a single one eats heavier than its weight suggests. The biscuit layers contribute texture and almost nothing 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. 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 before they give, the biscuit survives handling, and the window during a Slam runs to three or four seconds. The finish is long and entirely sweet, which is why the drink beside it is part of the design rather than an accompaniment.A black Americano is the better option if the tea pairing reads as too sweet overall, and hot chocolate is the one to avoid. For the Slam, bite two opposite corners off cleanly on the diagonal, dip one into a hot black drink and draw through the other for three to four seconds, then eat the whole biscuit at once. Serve them cool, since the coating holds the sandwich together and a warm one is softer, messier and much harder to handle.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, and on a pack carrying this much coating it shows more readily than most. 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. 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."
            },
            {
                "title": "Recipe Ideas",
                "content": "Arnott's Tim Tam Extra Chocolaty Biscuits, 200g is the largest Tim Tam pack we list, which makes it the one worth cooking with as well as eating. Five builds below: the Slam, the afternoon pairing, a frozen version, an affogato and a no-bake fridge cake.\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 Extra Chocolaty.\n \n 4 min\n 1 biscuit\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 biscuit as cleanly, and milk is a hindrance for this particular job.\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.\n Eat the whole biscuit 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 Afternoon Pairing\n \n How to make The Afternoon Pairing with Arnott's Tim Tam Extra Chocolaty.\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 the biscuit from a cool cupboard so the coating breaks rather than smears.\n Stop at one. The second always reads sweeter than the first.\n \n \n \n What you'll end up with: The everyday version. A black Americano is the better choice if the tea pairing comes out too sweet for you.\n\n \n Frozen Tim Tams\n \n How to make Frozen Tim Tams with Arnott's Tim Tam Extra Chocolaty.\n \n 2 hr\n Whole pack\n Easy\n \n \n \n You'll need\n \n The 200g pack\n An airtight box\n Hot black coffee to serve\n \n \n \n Method\n \n Transfer the biscuits into an airtight box in flat layers so the coating does not take on freezer smells.\n Freeze for at least two hours.\n Eat straight from the freezer. The filling firms towards 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 a large pack. The coating snaps rather than yields.\n\n \n Tim Tam Affogato\n \n How to make Tim Tam Affogato with Arnott's Tim Tam Extra Chocolaty.\n \n 5 min\n Serves 2\n Easy\n \n \n \n You'll need\n \n 4 scoops vanilla ice cream\n 2 espressos, freshly pulled\n 2 Tim Tams\n A pinch of flaked salt\n \n \n \n Method\n \n Scoop the ice cream into two cold glasses and put them back in the freezer while you make the coffee.\n Pull the espresso and pour it straight over the ice cream at the table.\n Stand a Tim Tam in each glass to use as a spoon and an edible stirrer.\n Finish with a pinch of flaked salt over the top.\n \n \n \n What you'll end up with: Bitter coffee, cold cream and a very sweet biscuit in one glass. Serve it immediately; the biscuit softens fast standing in hot coffee.\n\n \n No-Bake Fridge Cake\n \n How to make No-Bake Fridge Cake with Arnott's Tim Tam Extra Chocolaty.\n \n 25 min\n 12 squares\n Easy\n \n \n \n You'll need\n \n 150g Tim Tams, roughly chopped\n 100g butter\n 200g dark chocolate\n 50g dried sour cherries\n A 20cm tin, lined\n \n \n \n Method\n \n Chop the biscuits into rough pieces rather than crumbs; the layers and the filling are the texture you are paying for.\n Melt butter and dark chocolate together over a low heat, then take the pan off.\n Fold the biscuit and the cherries through and press into the lined tin.\n Chill for two hours before cutting. The sour cherries are doing the job the tea does beside the biscuit.\n \n \n \n What you'll end up with: A rich fridge cake with recognisable pieces of biscuit through it. Cut it smaller than instinct suggests."
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