Tim Tams

Every single Australian and visitor loves these chocolate biscuits (cookies). Similar to a British "Penguin", these treats are two biscuits sandwiched over a chocolate filling and smothered in chocolate.

It's maker, Arnott's, sell over 300 million biscuits per year.

Ross Arnott was looking for a name for his new biscuit and decided on "Tim Tam" after coming across a horse with the same name in the 1958 Kentucky Derby. The biscuit was first launched in 1963.

According to Arnotts.com 80% of people store their Tim Tams in the fridge so they are crisp and cool.

"The chocolate used to make Tim Tams has been specially developed by Arnott's to give a slightly caramel taste. The cream flavour is a delicate mixture of vanilla, butter and chocolate that complements the biscuit base and the chocolate. It's this unique cream which sets Tim Tam apart from any other chocolate biscuit."

Part of the Australian Culture

Any Aussie worth his salt will tell you the true way of eating a Tim Tam. First nibble off a corner from each end, dunk each end into a mug of hot tea (or coffee, hot chocolate or milk of course) and suck on one of the nibbled ends. Use the Tim Tam like a straw and you will be rewarded with a jet of melted cream filling. This is sometimes referred to as a "Tim Tam explosion" as the biscuit disintegrates after a while.

Sizes:

Tim Tam Fingers, Tim Tam Indulgence pack, Tim Tam Bar and Tim Tam Multipack.

Flavours:

Original, Chewy Caramel, Mocha, Double Coat and Classic Dark Chocolate, Special Edition Tim Tam Hazelnut, Limited Edition White Chocolate and new Special Edition Chewy Choc Fudge.

Make a request for some now to the Australian Gopher