Category

Recipes

Category

Homemade Peanut Butter and Jam “Poptarts”

I used to LOVE Poptarts as a kid. There wasn’t really a flavour that I didn’t like. Sprinkles? Great. Raspberry? Perfect. Chocolate? Even better. Now, even though I haven’t had one in years (not really something you pick up at the grocery store in between your frozen greens and chicken breasts) when I started seeing a lot of people trying their hand at making their own, I was like “I can do that!” Challenged by a friend of mine via DM to make some different flavoured ones, I came up with these- Peanut Butter and Jam PopTarts.

Ingredients:
Pastry:
2 Cups All Purpose Flour
1 Tbsp granulated sugar
1 tsp salt
1 Cup unsalted butter, cold, cubed
1 Egg
2 Tbsp Milk

Filling:
3/4 cup raspberry jam (roughly one medium sized jar)
1 Tbsp Cornstarch
1 Tbsp Water
2-3 Tbsp Powdered Peanut Butter

Glaze: 
1 Cup Powdered Sugar
1.5 Tbsp Milk
1/4 Tsp vanilla extract

Instructions:

Filling: 

  1. In a small bowl, whisk together the cornstarch and water, and then combine with the jam in a small saucepan over medium heat. Bring to a boil and simmer for 2 minutes, stirring frequently. Remove from the heat and let cool. Once this has cooled, add in your powdered peanut butter 1Tbsp at a time. Taste as you go, and that will determine how much you’ll want to add.

Pastry:

  1. In a large bowl (trust me, you’ll want the room) whisk together flour, sugar and salt. Using a pastry blender (or a fork) cut in the butter until it is the size of peas and when you squeeze the mixture it holds together. (A good trick for this is to cut the butter into small enough cubes and mix them in slow so you get the thorough mix). In a smaller bowl, mix together the egg and milk and then add it to your dough. Combine with a fork until everything is evenly mixed and moist. On a floured countered, knead it briefly until the dough is perfectly together.
  2. Divide the dough in half (if you’d like, you can wrap these in plastic and store in fridge for 2-3 days) and roll out one of these pieces to about 1/8″ thick and about 9″x 12″ (think like a big piece of paper). Using a very sharp knife or pastry wheel,  trim the edges and then divide the dough into 3×4 rectangles. Transfer these (with a spatula, you want to avoid introducing them to your body heat) to a lined baking sheet.
  3. Brush an egg wash (egg and milk) on each of the rectangles and spoon a tablespoon or so of filling into the centre of each rectangle (make sure there is a border of about 1/2″ around the edges).
  4. Roll out and cut your second piece of dough just like you did the first and place a second rectangle of dough onto each of the already assembled ones. Using your fingers to press around the edges to seal then, Use a fork to then crimp the edges and poke small holes in the top to allow air to escape.
  5. Refrigerate the pan with the pastries (you don’t need to cover them) for 30-45 minutes (You want them to get hard).
  6. Preheat the oven to 350F.
  7. Bake the pastries for 25 to 30 minutes, or until lightly browned. If you’re not planning on using the icing, you can eat them fairly warm (just be careful not to burn yourself). If you’re using the glaze, I toss these into the fridge for 30 minutes to cool down. Once cooled, combine all the glaze ingredients in a bowl. Drizzle the glaze over the poptarts (sitting them on a wire rack and doing it this way gives them a really pretty glaze).

I hope you enjoy these! The peanut butter was a lucky surprise when I was making these and I hope you’ll come to love them as much as I do.

Dry Rub Flank Steak with Corn and Jalapeño Salsa

When you live in a condo (unless you’re willing to rent out one of the BBQs in the common area) it’s pretty rare that you’re going to BBQ anything. Now, I never grew up at the grill, but always loved a great flame broiled burger, steak, or well, anything really. So when it comes to summer steak and hosting, I always felt I was going to be limited. That was until I learned you can get almost a perfect match using a cast iron grill pan, a stove top and a piping hot oven. (I use a Le Creuset and a Staub cast iron grill pan because I know they can take the heat, but always make sure your cookware is made for high temperature and stove to oven use). This is one of my favourite summer time treats and hopefully it will be yours too!

Ingredients:

Dry Rub:
2 heaping tablespoons brown sugar
1.5 tablespoon ancho chile powder
1.5 tablespoon paprika
2.5 teaspoons freshly ground black pepper
1.5 teaspoon cayenne pepper
1.5 teaspoon granulated garlic
1 heaping teaspoon mustard powder
1 teaspoon ground cumin
1 teaspoon thyme

Steak and Salsa:
2 tablespoons olive oil, plus more for grill
3 cups corn
1/4 large red onion,finely chopped
2 jalapeño finely chopped (I keep the seeds)
1 pint cherry tomatoes, halved
1 cup fresh cilantro, coarsely chopped
2 limes
freshly ground pepper
1 medium sized flank steak (about 1.5lbs- ask your butcher to get you the right size).

Instructions:

Dry rub:
Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, thyme and cumin in a small bowl.

Salsa:
Add your corn and jalapeño to a medium sized skillet on medium high heat. Cook for 5-10 minutes (closer to 10 if frozen corn). This will get everything hot and release some flavour from the pepper. Remove from heat and add in your onion, tomatoes, cilantro and juice the limes. Add in pepper and stir until well mixed. Set aside (or put in the fridge covered if you’re making your steak later)

The Rest:
Take your spice mix, and rub into each side of the steak (I lay it all out in a tray, and drag the steak through it, and then I packed the spices it didn’t catch and rub it into the steak by hand until it no longer falls off. Add a bit of olive oil to each side to keep everything on. Pre-heat your grill or grill pan until very hot. You only need about 4 minutes per side if you want medium rare (a bit longer if you have a thicker or bigger cut). Once cooked to your liking, remove from heat. DO NOT CUT RIGHT AWAY. Leave it for 10 minutes so the juices seal in. Once that’s done, I put it in the broiler on high for 1 minute or so. Serve by cutting against the grain and top with the salsa.

Homemade Butter Chicken

I LOVE buttered chicken. What I don’t like is the fact it’s often one of the most sodium riddled foods you can get as takeaway. I try to watch my salt and overall food intake each day, and when you want a treat, you don’t necessarily want to have 3 days worth of sodium and 2000 calories for buttered chicken and rice. This recipe you’ll notice is a much lighter approach to buttered chicken. You still feel warm and cozy, but you don’t get the “salt sweats” as I call them.

Ingredients:
4 Boneless skinless chicken breasts (appr. 2lb)
4 Tbsp butter
1 Large White Onion, Finely chopped
5 Cloves roughly chopped garlic
1/3 Cup Plain Greek Yogurt
Fresh Cilantro

Spice Mixture:
2 Tsp Curry Powder
2 Tsp Garam Masala
2 Tsp Curry Paste
1.5 Tbsp Ginger
Pinch of Black Pepper

Wet Ingredients:
5.5 oz Can Tomato Paste
1 Cup Coconut milk
1 Cup 35% Cream
1.5 Tbsp Honey

Instructions:

  1. In a bowl, combine all the spices.
  2. In another bowl, combine all the wet ingredients.
  3. In a pan, heat 1 tablespoon of butter and soften the onion for 10 minutes. Add the salt, garlic, and spices and cook for 2–3 more minutes.
  4. In a food processor, process the onion and Greek yogurt until smooth. Season with pepper.
  5. In a pan, melt the rest of the butter.
  6. Add the onion mixture and the liquid ingredients. Mix well and bring to a boil for 2 minutes.
  7. Reduce heat, add the chicken, and simmer for 1.5–2 hours. Adjust the seasoning if necessary. (Your chicken may cook quicker depending on size of cubes. Test after 1.5 hours).
  8. Serve over rice, naan, or eat on its own. This also tastes great cold straight out of the container.

I love when you try your hands at what I’ve put together! Feel free to share your comments, suggestions, and what you did below, and if you made it, tag me on Instagram at @JackDHarding

Easy Spiced Carrot Recipe

When you’re growing up, you don’t understand nor appreciate what goes into mealtime. Breakfast. Lunch. Dinner. They’re all just what you’re waiting for when you’re hungry. As you eventually move out, you realize (quite fast) that there is a lot more than goes into mealtime than simply saying “I’m hungry.”

The groceries, the time spent thinking what you’re going to make, and inevitably, the making. I would make the argument that when you’re young (whether that be a child, or to living on your own for the first time) you’ll always think of eating out as the best option. When you’re a kid it’s because “Yay Chicken Fingers!” When you’re an adult it’s, “Yay Chicken Fingers I Don’t Have to Make!” As time goes on though, the thought of going out for a meal you could make better at home just doesn’t cut it anymore. You want a quiet night in with a great bottle of wine and a warm cooked meal. It’s for this reason I learned how to cook.

What I also learned through cooking and eating at home, was that you can create some spectacular bonds over food. Going to a restaurant your conversations can be overshadowed by the noise and bustle of the place you’re eating. You may not want to share intimate details at your local diner either. When you’re in someone’s home though, you feel a lot more comfortable. It’s for this reason I started to host and invested in a dining table to squeeze into my small, one bedroom condo. It started with the regular holiday dinners like Thanksgiving and Christmas, where I would have friends over who didn’t have somewhere to go, and we’d share a beautiful home cooked dinner over wine, music all night, and stories that I can still tell you today. It has since evolved into brunches, “no reason” dinners, and celebrations! The amount of people I have gone from being acquaintances to, or barely knowing, to having a much deeper understanding and respect for as a result of these meals is countless.

It also brings me to my next point: When you go out for dinner you’ll likely forget your meal. When you host or are hosted, you’ll likely remember that night and have those memories forever. I’ve had guests who have told me months later how they still think about certain dishes I’ve made. I can also tell you about meals I’ve had made for me that changed the way I’ve viewed certain foods. Can I tell you about my last meal out? Not really. There are a few standout dinners, but they lack in comparison to the memories, stories, and unforgettable evenings I have had in with those I love. If you can, do your best to have people over this year. It will change your outlook, and give you a newfound respect for the art of a home cooked meal.

Speaking of things that friends have talked to me about months after making them, my roasted carrots have become somewhat of a signature of mine. Spiced to perfection and roasted until they’re perfect- you’ll definitely want this on your table for your next dinner in.

Ingredients:
2lb sliced, crinkle, or baby carrots
3tsp cinammon
3 tsp black pepper
3 tsp hot paprika
3 tsp chilli powder
3 tsp garlic powder
1 tsp cayenne pepper
2 tsp sesame oil
2 Tbsp olive oil

Instructions:

  1. Preheat oven to 400 F
  2. In a large freezer bag, combine all spices, olive oil and sesame oil
  3. Pour carrots into bag and seal
  4. Shake bag until carrots are well coated
  5. Spread carrots on baking sheet with parchment paper
  6. Bake for 20-30 minutes or until they’ve begun to crisp
  7. Enjoy!

I love when you try your hands at what I’ve put together! Feel free to share your comments, suggestions, and what you did below, and if you made it, tag me on Instagram at @JackDHarding

My Favourite Savoury French Toast

It’s widely regarded that breakfast is the most important meal of the day. It’s the kick start to your day, your metabolism, and helps fuel you for the rest of your day. It’s the meal you had made for you as a child (whether that was a bowl of cereal, oatmeal, or a full out Full English) and the meal you always dream of having brought to you in bed.

I grew up in a house where breakfast was more of a “fend for yourself” type situation. Sure, there was the occasional morning where you’d get your bread toasted and smeared with peanut butter (extra toasty, and crunchy peanut butter if you’re ever thinking of making me toast) but for the most part, you’d pour yourself some cereal, or get the kettle going for some instant oatmeal. However, about once a month- and after some prodding for days before- you’d wake up to the smell of bacon. You’d come down the stairs and in the kitchen would be trays of bacon, sausages, hash browns, pancakes, and all the fixings. It was one of the best days because you’d be so full for the whole day (and probably had enough salt to keep you a little plump for 3 days).

Fast forward to life on your own and you realize that you won’t magically wake up to breakfast anymore. It was one of the things I genuinely missed when moving out, and even more when I started living by myself. I made a promise to myself that breakfast would be a meal I wouldn’t miss, and I would always take the time for. Some people wake up early to do their hair and makeup. Some people wake up early to go for a run. Some people don’t wake up early at all. Me? Well, it often means getting up a couple hours before I need to start my day, putting the kettle on, and putting something together for myself.

I’ve learned a lot waking up to make breakfast for myself (and on occasion, for others). I’ve learned that there is a beautiful quiet around 7am- no one is emailing you, no one is texting you, and if you choose to keep the television off and opt for a playlist, you can really appreciate the soft glow the world seems to have. I’ve also learned that having that extra time to yourself really helps you ground yourself for the day. I spent a period of about a year where I woke up stressed out over a job I hated. I would wake up and dread everything about to happen during my day. It was to the point where I’d feel nauseous on my commute. After leaving that job was when I started waking up early. It allowed me to reverse my mornings waking up with dread, to waking up with something to look forward to- calm, quiet, and a warm breakfast. It’s amazing what two hours can do for your well-being.

Here is a breakfast I’ve been making since I moved out- Savoury French Toast. Not a fan of overly sweet breakfasts with whipped creams and fruits and jams, I opt for something a little more savoury, salty, and with a bit of a punch of flavour you want to go back to all day.

Ingredients:
1 loaf (8 ounces) day-old French bread, cut into 1/2-inch slices
6 large eggs, beaten
2 cups 2% milk
4 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup minced chives, divided
1-½ Cup old Sharp Cheddar Cheese and ⅓ Cup Parmesan cheese

Instructions:

  1. Arrange half of the bread slices in a greased 13×9-in. baking dish. In a large bowl, combine the eggs, milk, mustard, salt, pepper and 1/4 cup chives.
  2. Pour half of the egg mixture over bread; sprinkle with 1 cup of cheddar cheese. Layer with remaining bread and egg mixture. Sprinkle with remaining cheddar cheese. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 60 minutes or until a knife inserted in the centre comes out clean. Let stand for 10 minutes before cutting.
  4. Sprinkle with remaining chives and parmesan cheese.

I love when you try your hands at what I’ve put together! Feel free to share your comments, suggestions, and what you did below, and if you made it, tag me on Instagram at @JackDHarding

How to Make Cauliflower Mashed “Potatoes”

I have always marvelled at people who have their “world famous” recipes. Growing up as a child, it was my Mom who made date squares the best of anyone (and still does). As I got older, it was friends’ parents who made different dinner dishes (tater tot casseroles courtesy of Rebecca’s mom, my friend Daniel’s dad is the first person to make me fish that I enjoyed (a beautiful maple salmon that made me forget about only eating fish sticks), and an ex’s mom who taught me the best way to make oven baked chicken wings (which I still use to this day and have received countless compliments on them)).

But what about finding your own?

I never grew up cooking. I was never the child at his parent’s ankles wanting to watch. I was more the kid who was saying “Is it ready yet?” It wasn’t until I was on my own that I wanted to learn how to cook. Thousands of meals, countless recipes learned, edited and made my own, and I’d say I’m on my way to being a good home cook. Learning how to cook, and becoming the person your friends refer to as “the one who knows how to cook” can bring some (and I use this term quite loosely) existential crises of their own.

“What is my style?” “What is my ‘Go To’ dish?” “If you were going to cook a meal for someone you’ve always wanted to meet, what would it be?”

All questions that for a while, made me sweat. For a while, I even had an entire Instagram dedicated to recipes under 500 calories thinking that would be “my thing.” Fast forward and that account has nearly 60k followers and I haven’t posted in ages. Why? Well, I realized I didn’t need to have a style, or a go-to, nor did I need to have the answers to question that would obviously never be asked in real life.

It’s only really been in the last twelve months or so that I feel I’ve really found myself in the kitchen- mostly out of stopping trying to figure out who I was. I learned to focus on finding great ingredients that allow your cooking to shine. I learned that oftentimes, less is more, and simple is better. A recipe doesn’t need to be hard, or difficult, to be good.

And isn’t it funny how life has a way of coming together when you stop trying so hard? This was also the year I found my go-to dish. It’s not a meal, but a side, and I have tinkered with this every time I make it (and I encourage you to do the same). This also happens to be a holiday favourite of mine. It’s low effort and I think you’ll love adding this to your meals.

Ingredients:
1 Large head of cauliflower, based removed and cut into florets
1 can salt free chickpeas
2 Tbsp olive oil
2 Tbsp Unsalted butter
¼ Cup 35% cream
Fresh dill
Salt to season

Instructions:

  1. Preheat oven to 425 (f)
  2. On a baking sheet spread out cauliflower and chickpeas and coat with 1 Tbsp olive oil
  3. Cook cauliflower and chickpeas in preheated oven for 20 minutes or until you start to see char marks on the cauliflower
  4. Remove from oven and set aside to cool a little (about 5 minutes).
  5. In a food processor, put 1 Tbsp of olive oil, fresh dill, and add the cauliflower and chickpea mixture
  6. Once the mixture is added, add the butter and place the lid on. Process on high until smooth.
  7. Once smooth, remove from processor and put into an ovenproof dish. Place bake in preheated oven for 5-10 minutes or until you get a light crust on the top (do not overbake or it will go dry).
  8. Serve with a square of butter on top and some fresh dill and black pepper.

 

How to Make Confit Chicken Legs

I honestly never would have thought to confit chicken legs. My great friend Teri (@NoCrumbsLeft) has done a great amount of confit items on her blog and her Instagram which I’ve always been in awe at (and made a few myself) so I knew that cooking anything in a LOT of oil was going to be great. So when I stumbled upon Alison Roman’s recipe for chicken legs in her book Dining In, I knew I had to give it a shot. As with most recipes I like, I made this a few times and made some changes to make this more my own. But I always like to give credit where it is due and make sure I showcase where I found my inspiration.

Ingredients:
4 Chicken Legs (Bone In, Skin On)
2 Cups Olive Oil
5 Stems of Thyme
1 Pint (16 oz) Cherry Tomatoes
1 Head of Garlic
Salt
Pepper
Fresh Dill

Instructions:

  1. Preheat your oven to 325F (once it hits this heat, make sure you leave it for a while and ensure you have even heat)
  2. In a deep dish, place your chicken, thyme, tomatoes and garlic and season the chicken with salt and pepper. Pour over the oil and leave the dish uncovered. Bake in your preheated oven until the garlic is golden brown, the chicken falls apart at the touch, and the oil has taken on a slightly more golden, darker colour.
  3. In a large skillet or cast iron pan, take 2-3Tbsp of the oil from the dish and heat it up. Remove the chicken legs carefully and place them skin side down in the heated oil. Let them crisp at medium high heat for about 7-10 minutes depending on your preferences.
  4. Remove the chicken and let rest.
  5. Strain oil, tomatoes, garlic, thyme into a glass container (you can keep the strained oil and fat mix for about a week in the fridge to cook things like AMAZING scrambled eggs) and place the tomatoes, thyme and garlic with your chicken and serve.

I love when you try your hands at what I’ve put together! Feel free to share your comments, suggestions, and what you did below, and if you made it, tag me on Instagram at @JackDHarding

How to Make Devilled Eggs

I have a weird relationship with eggs. I am not sure about you, but I often think of myself as a ‘textural’ eater. Often times texture is just as important as taste to me. Something could be delicious, but if it is too slimy, mushy, or has the wrong kind of jiggle, I can’t bring myself to let it touch my lips let alone eat it.  Depending on how eggs are cooked, they can have that ‘wrong’ kind of jiggle. They can also be the ‘wrong’ type of runny for me. Devilled eggs are one of those foods I’m conflicted about. Depending on the mood I’m in, I love the texture of a hardboiled egg. Sometimes I really do NOT. I rarely make these for myself, but when I do, I practically eat the filling out of the bowl before I pipe it into the eggs.

So why do I make these? My dad loves them and they’re something my mom hates to make. After countless attempts at making these, I feel like I have finally gotten them ~perfect~ and am excited to share my recipe. (You know they’re good when a tray of 12 devilled eggs (6 whole eggs!) disappears within minutes of being put out.

Ingredients:
6 Large Eggs
3 Tbsp Mayonnaise
2 Tsp Yellow Mustard
Fresh Chives
Salt
Pepper
Hot Paprika

Instructions:

  1. Hard-boil the eggs. In a medium-large sauce pan, place the eggs in and cover with enough water to cover them by 1.5-2″ (water should be cool). Put the pan onto high heat and bring to a rapid boil. Remove from heat, cover, and let stand for 10 minutes.  Put the eggs into a colander and run under cold water (I find you get a much better consistency egg than when you dump them in an ice bath).
  2. One at a time, peel the shell off of the eggs. Tap the bottom and top of the egg on your counter, and roll under your hand to loosen the membrane and peeling will be a breeze.
  3. Cut the eggs in half starting at the tip and working your way to the bottom.
  4. Remove the yolks. This should be pretty easy. Gently push the around the yolk and it should pop right out.
  5. In a bowl with the egg yolks, add your mayonnaise, salt, pepper, and mustard and mash until smooth.
  6. Using a spoon, gently fill the eggs with the filling. Some people use a piping bag but I much prefer the more rustic look that you get this way.
  7. Sprinkle finished eggs with chives and hot paprika and serve!

Do you love devilled eggs? Have tips and tricks on how you make yours? Feel free to leave them in the comments below, and if you make these, tag me on Instagram at @JackDHarding.

How to Make Guacamole

I’m not sure about you, but I am really picky with my guacamole. It can’t be too simple (just smashed avocado, lime and salt) but also can’t be too over the top (I have been served some with so much “chunks” of other things in it, you’re not sure what you’re having. To be frank, I want my guacamole to be smooth with a little crunch, not more like a salsa which seems to be the trend lately. I was thrilled when I picked up Gaby’s new cookbook and one of the first recipe was a SIMPLE guacamole recipe. Calling for only jalapeños, red onion, chives, avocado, salt, pepper, lime and lemon, I was sold. I have made some changes to the original recipe to make it fit my tastes a bit more, but the base of the recipe I owe to her! Make sure to check out her blog and pick up her book. You won’t regret it.

Ingredients:

4 Ripe Avocados
2 Jalapeños (seeds included) finely chopped
1/3 Cup Red Onion (finely Chopped)
1.5 Tbsp Freshly Chopped Chives (You definitely want to use fresh opposed to freeze dried for this)
Juice of 1 Lemon
Juice of 1 Lime
1 Tbsp Aleppo Pepper (this is quite hot, if you don’t LOVE spicy, reduce to 1 Tsp)
Salt and Pepper to taste

Instructions:

  1. Cut the avocados, remove the seeds and remove the flesh into a large bowl. Add your salt, pepper, and juices and mash until smooth (I prefer my avocados smashed smooth so the other ingredients can lend a crunch but leave as chunky as you like). Tip: I use a mashed potato masher for this part
  2. Add in the Jalapeños, red onion, chives and Aleppo pepper and gently mix everything together (You don’t want to beat up your freshly added ingredients- folding these in gives you a bit of crunch in every bite instead).
  3. Serve with chips, smear on toast, or eat it with a spoon out of the bowl (guilty).
  4. Store the leftovers in an airtight container and use within 3 days.

If you liked this, feel free to tag me on Instagram at @JackDHarding and let me know your thoughts! Also, if you have any tips, tricks, or suggestions, feel free to leave them in the comments below.

How to Make Tim Tams

“What’s your favourite cookie?”

I asked that to someone I was just getting to know recently.
Don’t ask me why, but it seems to be something that comes up with most people that I meet. Part of it is a weird fascination with wanting to know what people actually enjoy vs. what they think they should enjoy (the amount of times I have had people tell me they love stale oatmeal cookies, or undercooked chocolate chip cookies instead of saying a more “acceptable” answer like “fresh baked chocolate chip cookies with a crispy outside and gooey inside” has led me to believe that I am not the only one who is okay with a dessert or cookie that could be considered “wrong” from a traditional baking point of view). So when “TIM TAMS!” was blurted out with excitement I was surprised! I knew it was some sort of Australian dessert, but wasn’t entirely sure what it was. So always up for a challenge, I said I’d make him some homemade ones and he could tell me if they were better than store bought.

I realized quickly I should probably figure out exactly what it is. Wikipedia has this great description on them with their history here. But basically: “Tim Tam is a brand of chocolate biscuit made by the Australian biscuit company Arnott’s. It consists of two malted biscuits separated by a light chocolate cream filling and coated in a thin layer of textured chocolate.”

After searching for a few tips and tricks on how people made these, I headed into the kitchen and decided take a swing at these my way. I have shared these with not only the person who loves Tim Tams (who LOVED these) but also a few work partners of mine and friends and family. Every single one of them has come back asking for more. That’s always the best result!

Ingredients:
For the cookies:

1/2 Cup Unsalted Butter  (Do not try and sub in salted butter in this recipe)
1 Cup Icing Sugar
1 Egg at Room Temperature
1/3 Cup (Heaping) Unsweetened Cocoa Powder
1 Cup All Purpose Flour
Small Pinch of Salt

  1. Using a stand mixer fitted with the paddle, or a hand mixer and a large bowl, combine your room temperature butter, and powdered sugar and cream until it is nice and fluffy (it will likely become quite a pale colour, that is exactly what you want). Once that’s done, add in your egg and beat until it is incorporated. The colour should lighten a bit. Now add your cocoa powder and beat until smooth (you don’t want lumps). Now fold in your flour and salt (mix these together first) until everything is incorporated. Your dough should be soft and almost sticky.
  2. Layout a large sheet of wax/parchment paper and scrape out your dough onto this. Take a second sheet and place on top of your dough. Carefully, roll out the dough between these sheets making sure you are shaping it into a rectangle. You don’t want your dough too thick- roughly 1/4-1/3″ thick (remember, you’ll be stacking cookies on top of each other so you don’t want them too thick). Move this carefully onto a tray and place it in your freezer for 30-45 minutes until firm. (This way it won’t stick to the paper when you remove it).
  3. Preheat oven to 350F (if your oven tends to vary in temperature quite a bit, pump this to 370F. Now line baking sheets with parchment paper.
  4. Remove your dough from the freezer and with a sharp knife (or pizza cutter) and cut it into small squares (traditional Tim Tams are rectangles, but I found the square shape made for a much more pleasant eating experience). You should end up with roughly 22 or 24 squares (enough for 11-12 Tim Tams). Place these evenly on the baking trays and bake them for 10-12 minutes (you know they’re done when they almost have the look of a brownie on top. Don’t overcook them or they’ll be very dry). Leave them out to cool completely.

For the filling: 

1/2 Cup Unsalted Butter
1-1/4 Cup Icing Sugar
1 Heaping Tbsp unsweetened cocoa powder
1 Heaping Tbsp Ovaltine (if you don’t love malted drink powder, hot chocolate mix works well too)

  1. Using either a stand mixer or hand mixer, cream the butter and sugar. Sift in your cocoa powder and ovaltine. Using ~1Tbsp of icing per cooking, spread or pipe an even layer of filling on half of the cookies and top with the other cookies. Refrigerate.

For the Coating/Final Step:

1 Bag Chocolate Chips or 8oz Chocolate Squares (Milk or Dark Chocolate)
1 Tbsp Coconut Oil

  1. To make the coating, you can melt the chocolate on stove top (not my favourite) or in the easier (and really the only reason I use it) microwave. Combining the chocolate and oil, microwave on high in 30-second intervals, stirring between. After your second melt, you’re likely ready to go. (Should be smooth)
  2. Using a fork, dip the cookies into the melted chocolate and place them onto a cooling wrack (if you place them back onto the baking sheet I find the chocolate sticks to the pan). Once you’ve done this with all the cookies, place them back in the fridge until solid.

    Enjoy!