My brother came back last week from his elightening 3 months trip to queensland and brought from there also a pack of chocolate cookies so nice, it sounded something like Twin Tam. Unfortunately it was the only packet he could get here, because some of his luggage was lost at Dubai airport. It was the bag with the gift for us inside.... :(
Whats' the exact name for these cookies? is there an online shop or ebay shop where I can buy it? Please help, I'd like to make him a surprise, he miss sydney and brisbane so much.
The biscuits you are talking about are called TIM TAMS and there are more than a few on rctq that like them.
They come in quite a range of flavours now, but the original and the double choc are probably the most popular. As well as caramel, there is a new Pink Tim Tam for breast cancer awareness and some others . . . . I forget exactly what.
I could be the only living Aussie who has never eaten a Tim Tam in her life LOL but on occasion I have been known to post them overseas to the deprived multitudes.
There are online stores in the USA that sell them (for a price! - here's a couple
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there are more) but I don't know where else you can get them readily except Australia. They are a uniquely Australian thing, like lamingtons and pavlovas.
They are sold in Israel but I couldn't tell you where
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(Kiwis - of course - call them by some weird name)
If you get truly desperate ask the Australian Embassy - the ex-pats must have a local source as no true blue Aussie (except me) could live without them.
crust with marshmallow centre topped with cream and fruit normally
The "long-life" packaged ones sold in shops cannot hold a candle to a "real" pav made with real egg whites and topped with homegrown strawberries and passionfruit mmmmmmmm!
Last time Pavlovas were mentioned here there was a heated discussion over where/when and by who they were first created LOL. Aussies claim them as an Aussie dish but they are certainly known elsewhere in the world now. Not sure about lamingtons though. And Vegemite is definitely all ours to date - I don't think anyone else likes it!
The makers of Tim Tams (Arnotts) and Vegemite (Kraft) have been bought by multi-nationals (much to the disgust of many Aussies) and a local character (Dick Smith - yes, that's his name) has marketed "similar" products made and owned in Australia. I like DS Shortbread Cream biscuits better than the Arnotts "originals". I don't remember what the pseudo-Tim Tams are called but I do remember there was a court case over marketing them.
If they are now owned by multi-nationals maybe they will eventually market these delicacies overseas for all you poor deprived "furriners".
Noun. Origin: Tim Tam: A horse (See Kentucky Derby)
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A chocolate sandwich biscuit sensation beloved of the native (generally Female) population of Australia. Purists will only acknowledge the traditional chocolate biscuit with chocolate filling and milk chocolate coating. Other variations may be tolerated without visible harmful side effects. No more than 2 biscuits have ever been found in previously opened packet. Ex-pat Australians are known to import this delicacy at enormous cost to all parts of the world. Documented evidence that this food was ceremoniously served to the Godesses of Mount Olympus, Boadicea, Catherine the Great and Queen Victoria. Known to relieve PMS and save dysfunctional marriages.
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No, I don't like them.
Fay
Clawing her way through the morass of the mundane on her quest for a quilting high point
Oh thank heavens I am not the only one who doesn't like them!! Fay - we will have to form a very exclusive club.
There is one rctq'er who would - I think - swim through shark or 'gator infested waters for the caramel ones!!
Biscuit experts among my sewers here tell me that absolutely the best way to eat these biscuits is to bite off diagonally opposite corners and suck coffee through them (one woman even said do this with port!). Personally I can't imagine anything more revolting than the sound of a room full of biscuit suckers!! I do not permit this sort of depravity here during classes as the danger of melted chocolate on quilts is unacceptable.
BTW - I was offered a first born child in exchange for some Cherry Ripes bars once (I declined the offered exchange as gracefully as I could and sent the CRs anyway)
However, Sharon in OZ posted a fabulous recipe for a chocolate one which has become a firm favourite where I live (I take one, by request, as my offering for various parties, fund-raising lunches, etc.) Makes a change from the usual ones.
Its in the Google Archives (I looked for 'Sharon Pavlova'!)
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Doesn't seem to rise as high as my normal Pavlovas, but its .... good.
Find that troll that has been bothering the newsgroup this last week and drag it out into the back porch. Bop it on the head until it falls over, and truss well with selvage scraps. Plonk the old treadle base on it's foot to anchor it down... Then take:
For the base:
12 large egg whites
24 oz castor sugar
2 teaspoons vanilla extract
2 teaspoons corn flour
2 teaspoons vinegar
In a large very clean and totally grease free bowl, beat the egg whites until they are stiff. Continue beating as you slowly add the sugar... Continue beating until the sugar has dissolved and the mixture stands in stiff peaks.. Gently fold in the vanilla, corn flour and vinegar.
Spread the mixture gently in four 8" circles on baking parchment lined baking sheets. Make the edges of the circles a bit thicker than the middles, so there is a slight depression to hold the filling.
Bake in a cool oven (310F/gas 2) for about an hour to an hour and a half. The Pavlova should be crisp and lightly coloured on the outside and a bit marshmallowy on the inside. Remove from the paper and cool completely on a wire rack.
For the filling:
4 dessert spoons of caster sugar
8 egg yokes
2 pints of milk
8 oz bitter chocolate
2 heaped teaspoons of corn flour blended with half a teacup of the milk.
2 pints of whipping cream, whipped with a little sugar and brandy
1 large jar of bottles raspberries, drained (save the juice for later)
Some handfuls of dark chocolate drops
In a double saucepan, melt the chocolate into the milk and stir well. Beat in the egg yokes, blended corn flour and sugar. Cook gently until the custard thickens. Place a circle of greaseproof paper on the surface of the custard and let it cool without forming a skin.
When the custard and the Pavlova cases are cool, assemble the pudding:
Divide the custard between the 4 cases. Spread out to fill the hollow centres. Chill for half an hour.
Divide the raspberries between the Pavlovas and cover with the whipped cream. Aim to hide all the raspberries and chocolate custard. Sprinkle a handful of chocolate drops on each Pavlova and chill until needed.
Invite all your R.C.T.Q friends in for a troll-baiting session. Divide the Pavlovas into generous wedges, carry it out onto the back porch, and eat noisily in front of the troll. When it whimpers and promises to behave, stop torturing it and let it go. You won't see that one again! Trolls are scared of quilters who can eat chocolate Pavlova at such a rate!
Hey Cheryl - we (DH and I) don't like TT either! Maybe you and I are of a similar age and just don't 'get it' LOL. Then again, I never 'got it' with Coca Cola either!
Now it is an entirely different story if I am offered a really good home made lamington or valilla slice! And I have been known to nibble one or two tiny Cherry Ripe bars a year.
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