Tim Tam Cuts

Dough:

1. Beat the butter with sugar until frothy. Add the eggs one by one and stir in. Mix the self-rising flour, flour, cocoa and baking soda in a separate bowl. Mix milk and water. Now add the flour mixture alternately with the milk to the butter mixture and stir until a creamy dough is formed.
2. Line the baking sheet with parchment paper. Preheat the oven to 170 °. Spread the dough evenly and as smoothly as possible on the baking tray. Bake on the middle rack for 15 minutes and then remove immediately. Allow to cool slightly and then cut the sheet of dough into equal-sized rectangles of 5 x 10 cm. After it has completely cooled down, place a second, large base on the dough plate and turn everything over with swing so that the baking paper is now on top. Carefully peel off the paper and separate the rectangles from each other. Simply nibble the remaining strips of dough from cutting and straightening.

Filling:

1. Let the 50 g chocolate melt over the water bath. Mix butter, sugar, butter-vanilla flavor and cocoa in a bowl. Add the dissolved chocolate and stir in. Now gradually stir the milk into the firm mass. This until the mass is nice and creamy and spreadable. If the above amount of milk is not enough, gradually increase it at your own discretion. Have the cream ready at room temperature.

Completion:

1. Now cut each rectangle horizontally and spread the cream thinly on one of the two sides. Put both sides together and press down a little with the palm of your hand. Makes about 24 cuts.
2. Cover a larger surface with baking paper. Melt all of the milk chocolate over the water bath. Now spread some liquid chocolate the size of a slice on the baking paper, then put a slice on each one and then spread the chocolate all around. Let it set well. Then remove from the baking paper. Straighten any uneven edges a little with the knife.

Self-rising flour:

1. A flour to which the leavening agents have already been added. It is used in many American pastries. There you can also get it in stores. For doughs that contain a lot of chocolate, cocoa, buttermilk or yoghurt, a little baking soda must also be added. Likewise some normal flour. But you can also make it yourself in advance. The best before date is what it says on the baking powder bag. It must be stored airtight and dry and this date should also be noted on the storage bag. Likewise the date of the soda.
2. The ingredients are: 1250 g flour type 405, 2 1/2 bags of baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Mix everything well and sift through again. Then put the flour that is not required in a plastic bag and seal it airtight.