Arnott's Tim Tam White Biscuit Bar, 165g
Two quite different people buy this packet. One is an Australian who grew up with them and is buying a memory off a British shelf. Both come away satisfied, but they are not having the same experience, and it is worth knowing which of them you are before the box turns up. White is the far end of the range rather than the middle of it, too: in Australia the chocolate original is the default, so starting here means starting with the version where nothing at all pulls against the sugar - no cocoa in the coating, a cream filling behind it, and biscuit layers built for structure more than for flavour. Serve it cold and serve one each. On fit: wheat biscuit layers, so it is not a coeliac product, although Arnott's do make a gluten-free Tim Tam and we list that separately. Dairy runs through it, so plainly not vegan.
Arnott's Tim Tam White Biscuit Bar, in brief.
Arnott's Tim Tam White is the white-coated version of Australia's best known biscuit, 165g in the pack.
A Tim Tam is a layered construction rather than a single biscuit: two biscuit layers, a cream filling between them, and coating on every side. That build is why the Tim Tam Slam works, where you bite off two opposite corners and draw a hot drink through the bar. White coating swaps cocoa for pure creamy sweetness, so serve it cool with something sharp beside it.
The white coating changes the balance rather than the structure. Where a dark or milk coating puts cocoa on the outside of the bar, white puts pure creamy sweetness there, and that leaves the filling and the biscuit layers to supply whatever contrast there is.
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, the freezer serve and storage are also covered in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Arnott's
Arnott's is an Australian biscuit company and the Tim Tam is the biscuit Australians abroad ask for by name. What is worth knowing is that the biscuit arrived in Britain as an import with its ritual already attached: the Tim Tam Slam, in which you bite off two opposite corners, use the bar as a straw for a hot drink and eat it in a rush before it collapses. It is not a marketing invention we are repeating, it is what people who grew up with them do.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Weight: one hundred and sixty-five grams.
- A layered bar, not a biscuit: two biscuit layers, a cream filling, and coating on every side. That is a confectionery build and it eats like one.
- Fully enclosed: which is why it can be used as a straw and why it will not survive a conventional dunk.
Ideal Serving Conditions
A Tim Tam is a confection first and a biscuit second, so temperature, timing and what you drink alongside all matter more than storage does. The Slam has its own section because it is worth doing properly.
The Tim Tam Slam
- Bite two opposite corners off: diagonally opposite, and take off as little as you can. Too big a bite and there is nothing left to hold.
- Use it as a straw: put one open corner into a hot drink and draw through the other. The coating holds the shape for a few seconds while the filling inside softens.
- Count to three, not to ten: the moment liquid reaches the middle the whole bar goes. There is no recovering it once it starts to sag.
- Eat it whole, immediately: that is the point. A Slam is a three-second event and it is messy by design.
The Plate Serve
- Serve it cool: a white coating softens faster than a dark one and a warm bar loses all definition between its layers.
- Put something sharp beside it: raspberries, passion fruit or a sharp apple. With no cocoa in the coating, acidity is the only brake available.
- From the freezer: half an hour in the freezer turns it into a different and arguably better product, firm and much less cloying.
Getting It Right with a Hot Drink
- Pairing: strong unsweetened black tea or a black coffee. Both have the tannin or the bitterness to stand against a white coating.
- Avoid: hot chocolate, sweetened tea and flavoured lattes. Sugar on sugar with nothing underneath is the one combination that makes this bar hard work.
- Dunking: not in the ordinary sense. Slam it or keep it dry, but do not treat it like a digestive.
- Storage: cool, dry, dark and sealed. Warmth is the enemy of a layered bar because the filling softens before the coating does.
- Best with: an occasion rather than a routine. Coffee after a meal, a treat plate, or straight from the freezer on a hot day.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Arnott's Tim Tam White Biscuit Bar, 165g, please cite teas.co.uk.
The story behind Arnott's
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
Arnott's Tim Tam White Biscuit Bar, 165g comes with a ritual attached and takes well to a freezer, which between them cover most of what you will want to do with it. Six builds below cover the Slam, the frozen serve, an affogato, a no-bake slice, a sharing plate and a flight of three drinks to slam with.
Made with this tea
The Tim Tam Slam
How to make The Tim Tam Slam with Arnott's Tim Tam White.
- 1 Arnott's Tim Tam White bar
- 1 mug of hot black coffee or strong tea
- A saucer, because this is messy
- Bite off two diagonally opposite corners, taking as little as you can. Too big a bite and there is nothing left to hold.
- Put one open corner into the hot drink and draw through the other, as you would through a straw.
- Count to three. The moment the liquid reaches the middle the filling gives way and the bar starts to sag.
- Eat the whole thing immediately, over the saucer. There is no second attempt with the same bar.
What you'll end up with: A hot drink pulled through a warm softening bar, which is the reason this biscuit is famous and something no open-crumbed biscuit can do.
The Frozen Tim Tam
How to make The Frozen Tim Tam with Arnott's Tim Tam White.
- 4 Arnott's Tim Tam White bars
- A freezer
- Raspberries to serve
- Put the bars in the freezer for half an hour, still in their wrappers if they have them.
- Serve straight from frozen. The filling firms up, the coating hardens and the layers become distinct.
- Add raspberries on the side, because acidity is the only brake available against a white coating.
- Do not leave them out. Five minutes in a warm room and you are back where you started.
What you'll end up with: Much less cloying than at room temperature, and in hot weather a better product than the one that came out of the pack.
White Tim Tam Affogato
How to make White Tim Tam Affogato with Arnott's Tim Tam White.
- 2 scoops vanilla ice cream
- 2 shots hot espresso
- 2 Arnott's Tim Tam White bars
- A pinch of flaky salt
- Scoop the ice cream into two small glasses and keep them in the freezer until the coffee is ready.
- Pour the hot espresso over at the table.
- Stand a bar in each glass to use as the spoon and the biscuit at the same time.
- Add the salt. Coffee and salt together are what stop this being three sweet things in one glass.
What you'll end up with: The Slam in pudding form, with the espresso doing all the work a white coating cannot do for itself.
No-Bake White Tim Tam Slice
How to make No-Bake White Tim Tam Slice with Arnott's Tim Tam White.
- 150g Arnott's Tim Tam White, roughly chopped
- 300g dark chocolate
- 100g butter
- 2 tablespoons golden syrup
- Flaky salt to finish
- Chop the bars into chunks rather than crumbs. You want the layers still visible in the finished slice.
- Melt the dark chocolate, butter and syrup together and let the pan cool for five minutes.
- Fold in the chunks quickly, before the warmth softens them, and press into a lined tin.
- Chill, finish with flaky salt and cut small. Dark chocolate around white is the entire point of the recipe.
What you'll end up with: White layers suspended in dark chocolate, which gives the contrast the bar does not have on its own.
The Sharing Plate
How to make The Sharing Plate with Arnott's Tim Tam White.
- 4 Arnott's Tim Tam White bars
- Raspberries and passion fruit
- A pot of strong black coffee
- Plain yoghurt, unsweetened
- Chill the bars for fifteen minutes before serving.
- Spoon the fruit and yoghurt alongside for acidity.
- Pour the coffee black and leave the sugar in the cupboard.
What you'll end up with: One rich thing served properly rather than four served carelessly, which is the difference between a treat and a chore.
The Slam Flight
How to make The Slam Flight with Arnott's Tim Tam White.
- 3 Arnott's Tim Tam White bars
- A small cup of black coffee
- A small cup of strong black tea
- A small cup of hot milk
- Pour three small cups: black coffee, strong black tea and hot milk, all properly hot.
- Slam one bar through each, in that order, corners bitten off diagonally.
- Notice what each drink does. Coffee cuts the coating, tea tightens it, hot milk makes the whole thing one soft sweet note.
- Decide which you liked and stop making the other two.
What you'll end up with: A three-minute experiment that settles the argument about what to slam with. Coffee usually wins with the white version.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 532 kcal |
| Fat | 28g |
| of which saturates | 18.6g |
| Carbohydrate | 64.9g |
| of which sugars | 45.9g |
| Fibre | 1g |
| Protein | 4.6g |
| Salt | 0.3g |
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, Vegetable Fats (Shea and/or Sal In Varying Proportions), Maize Starch, Emulsifiers (Soy Lecithins, Sorbitan Tristearate, Polyglycerol Polyricinoleate), Salt, Raising Agents (Ammonium Carbonates, Sodium Carbonates), Flavouring, Colour (Carotenes), Flour Treatment Agent (E223 (Sulphites)).
Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.
| Component | Proportion | What it brings |
|---|
Pack: Arnott's Tim Tam White Biscuit Bar, 165g; layered biscuit bars with a cream filling, enclosed in a white coating. Store cool, dry, dark and sealed, because warmth softens the filling before it touches the coating and the layers lose their definition. Read the net weight, the bar count, the ingredient list, the allergen advice and the best-before date off the current UK pack.
Characterising components shown. On an imported line the allergen wording that applies is the one on the pack in your hand.
Sourcing & blend. Arnott's Tim Tam White Biscuit Bar, 165g is made by Arnott's, an Australian biscuit company whose Tim Tam is the biscuit Australians abroad ask for by name. The biscuit reached Britain as an import with its ritual already attached: the Tim Tam Slam, in which two opposite corners come off and the bar is used as a straw for a hot drink. That trick is a direct consequence of the construction, because a bar enclosed in coating on every side holds its shape for a few seconds while the filling inside softens.
What's in Arnott's Tim Tam White Biscuit Bar, 165g, and what isn't:
- In: layered biscuit bars, two biscuit layers with a cream filling between them, enclosed in a white coating, in a 165g pack.
- Contains gluten: the biscuit layers are a wheat product, and this is not the gluten-free Tim Tam, which we list separately.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Arnott's Tim Tam White Biscuit Bar, 165g, please cite teas.co.uk.
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