# Arnott's Tim Tam White Biscuit Bar, 165g ## Commerce action policy **Price:** £3.40 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/arnotts-tim-tam-white-biscuit-bar-165g/` _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-white-biscuit-bar-165g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Arnott's **Price:** £3.40 GBP **GTIN:** 9310072035314 **Stock:** instock ## Summary Arnott's Tim Tam White is the white-coated version of Australia's best known biscuit, 165g in the pack.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.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.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. ## Description Arnott's Tim Tam White is the white-coated version of Australia's best known biscuit, one hundred and sixty-five grams in the pack. A Tim Tam is a layered construction rather than a single biscuit: two biscuit layers with a cream filling between them, and the whole assembly enclosed in coating on every side. That build is why it behaves like nothing else on our shelf, and it is why the Australian habit of drinking a hot drink through one works at all. 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. The Taste Profile White Coating: ●●●●● (5/5) Creamy, milky and completely in charge, because it encloses the bar on every side. Cream Filling: ●●●●○ (4/5) Soft and smooth through the middle, and the reason the bar eats rich rather than crisp. Layered Structure: ●●●●● (5/5) Biscuit, cream, biscuit, coating. The layering is the product, not a detail of it. Teas.co.uk Curator Rating: 4.7 / 5 - Our expert verdict from the curators at Teas.co.uk 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. How Does Arnott's Tim Tam White Biscuit Bar, 165g Compare to: Arnott's Tim Tam 7 x Gluten Free Original Chocolatey Biscuits, 150g: the same brand and the same idea built for a gluten-free diet, with a chocolatey coating rather than white. Buy that one if the diet requires it and this one otherwise. Cadbury Fingers White Chocolate Covered Biscuits, 114g: the other white-coated biscuit on our shelf and a far simpler object. A Finger is one thin stick with no filling and no layering, which makes it lighter and a great deal less rich. McVitie's Hobnobs Dark Chocolate Biscuits The Oaty One, 262g: the opposite end of the shelf. Moderate sweetness and real cereal flavour doing the work. Buy the Hobnob for a tin and the Tim Tam for an occasion. 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. 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. Imported product: an imported line can carry labelling in more than one format, and the allergen wording that applies is the one on the pack in your hand. Child safety: keep out of reach of small children. ## Product Questions What is a Tim Tam Slam and does it actually work?Bite off two diagonally opposite corners, put one into a hot drink and draw through the other. It works because the bar is enclosed in coating on every side, so it holds its shape as a straw for a few seconds while the filling softens. Count to three, not to ten, and eat the whole thing at once. How is a Tim Tam different from an ordinary chocolate biscuit?It is a layered bar rather than a biscuit: two biscuit layers with a cream filling between them, all enclosed in coating. That is a confectionery build, and it is why it eats rich rather than crisp and why it behaves so differently in a hot drink. Is the white version much sweeter?Yes, and noticeably. A dark or milk coating brings cocoa with it, which puts a small brake on the sweetness. How many bars are in the pack?The pack is 165g and states its own count. Should I keep them in the freezer?Try it once. Half an hour in the freezer firms the filling and the coating and makes the whole bar much less cloying, which for the white version is a real improvement. It is a different product frozen, and in hot weather it is the better one. Can I dunk it like a digestive?No. There is no exposed crumb, so an ordinary dunk just softens the coating and leaves you holding a collapsing bar. Slam it or keep it dry. Those are the two ways this product goes with a hot drink. What should I drink with it?Strong unsweetened black tea or black coffee, both of which have enough bitterness or tannin to stand up to a white coating. Hot chocolate and flavoured lattes are the one combination to avoid, because that is sugar on sugar with nothing underneath. Is it really that famous in Australia?It is the biscuit Australians abroad ask for by name, and the Slam arrived in Britain attached to it rather than being invented here. That is company and cultural heritage, not a claim about where this particular pack was made. Can I cook with them?They make an excellent no-bake slice, because the layers break into chunks that stay visible in the set mixture, and they are very good crushed over ice cream or dropped into an affogato. Both are in the recipe tab. ## Ingredients & Nutrition 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)).Typical values per 100g, as publishedPer 100gEnergy532 kcalFat28gof which saturates18.6gCarbohydrate64.9gof which sugars45.9gFibre1gProtein4.6gSalt0.3gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsPack: 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. ## Flavour Science The flavour of Arnott's Tim Tam White Biscuit Bar, 165g is built in three layers, and reading them in order explains exactly why the bar tastes the way it does from the first bite to the last swallow. In this case the three layers are close to literal.The outer layer is the white coating, and it encloses the bar completely rather than sitting on one face. That has two consequences. The first is flavour: white coating is creamy and milky with no cocoa bitterness in it at all, so it arrives immediately, it fills the whole register, and there is nothing in the product pulling against it. A dark or milk coating brings a small brake with it; white brings none. The second is mechanical, and it is the more interesting of the two. A fully enclosed bar is a sealed tube, which is precisely why the Australian habit of drinking through one works.The flavour spike is the cream filling in the middle, and it is doing richness rather than contrast. It is smooth and soft against two firm biscuit layers, and that soft-firm-soft alternation is the whole eating experience of a Tim Tam. It is also the weak point under heat: the filling gives way before the coating does, which is why a warm bar loses definition between its layers and why a Slam has a three-second window rather than a ten-second one.The base structure is the pair of biscuit layers, thin and firm, providing the only crispness in the object and holding the whole assembly together. They are quiet in flavour by design, in the same way a Cadbury Finger's stick is quiet, because in a coated confection the coating is meant to lead. The finish is long, sweet and creamy, and it does not clear quickly. That is the honest reason we suggest one each rather than a plateful, and the reason acidity on the side does so much work.Getting it right in the cup. There are exactly two correct ways to take this with a hot drink and one wrong one. The first correct way is the Slam: bite two diagonally opposite corners off, take as little as you can, put one open corner into the drink and draw through the other. The coating holds the tube rigid while hot liquid runs up through the middle and softens the filling, and the moment it reaches the centre the bar collapses, so you eat the whole thing at once. The second correct way is to keep it dry and drink alongside, in which case a strong unsweetened black tea or a black coffee supplies the bitterness the bar does not have. The wrong way is an ordinary dunk, which gives hot water no route into an exposed crumb and simply melts the outside.How water and temperature change it. Temperature governs this product more than any other variable, and it works on the filling first. Warm, the filling softens before the coating does, the layers stop reading as separate things and the whole bar goes slack and tastes sweeter and flatter. Cool, the layers are distinct, the biscuit snaps against the cream and the coating is firm enough to be pleasant. Frozen for half an hour it becomes something else again: firm, much less cloying and in hot weather genuinely better than at room temperature. Water matters less than usual, because an enclosed coating is a good moisture barrier and these keep their crispness well in a sealed pack. What they do not tolerate is a warm room, a sunny windowsill or a car, and a white coating shows heat damage more visibly than a dark one because there is no colour to hide it. ## Recipe Ideas 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. Recipes, born here first The Tim Tam Slam How to make The Tim Tam Slam with Arnott's Tim Tam White. 2 min 1 serving Easy You'll need 1 Arnott's Tim Tam White bar 1 mug of hot black coffee or strong tea A saucer, because this is messy Method 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. 30 min 4 servings Easy You'll need 4 Arnott's Tim Tam White bars A freezer Raspberries to serve Method 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. 5 min 2 servings Easy You'll need 2 scoops vanilla ice cream 2 shots hot espresso 2 Arnott's Tim Tam White bars A pinch of flaky salt Method 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. 20 min + chill 12 squares Easy You'll need 150g Arnott's Tim Tam White, roughly chopped 300g dark chocolate 100g butter 2 tablespoons golden syrup Flaky salt to finish Method 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. 10 min 4 servings Easy You'll need 4 Arnott's Tim Tam White bars Raspberries and passion fruit A pot of strong black coffee Plain yoghurt, unsweetened Method 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. 10 min 3 slams Easy You'll need 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 Method 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. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._