Matcha Red Bean Tim Tams

I've teamed up with SBS Food to re-create a couple of my childhood favourites, with a multicultural twist. An Instagram competition #BringBackTheClassic is running over the month of November. Head on over here for more details!

Growing up in an Asian household in Australia, Tim Tams were one of my favourite snacks; while asian flavours such as matcha and red bean were prominent in my most loved desserts. Therefore, I couldn’t resist combining two slices of my childhood to create these matcha and red bean Tim Tams. The cookies having a strong matcha taste, but is mellowed out with the sweet buttercream and chocolate coating. Be warned - these are incredibly moreish and a matcha made in heaven!
 

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Ingredients
Matcha Cookie

  •  130g butter (room temperature)
  •  3 TBSP caster sugar
  •  1 egg (room temperature)
  • 1 tsp vanilla extract
  • 2-3 TBSP matcha powder (to taste)
  • 1 1/4 cup all-purpose flour

Red Bean (Adzuki Bean) Buttercream

  • 50 grams butter
  • 40 grams icing sugar
  • 1/2 cup red bean paste

Matcha White Chocolate

  • 300g white compound chocolate
  • 2 TBSP matcha powder
  • 1 TBSP coconut oil

Directions
1. To make Matcha Cookies: Sift flour and matcha powder in a bowl and set aside. Beat butter and sugar in a stand mixer until light and fluffy. Add in egg and vanilla until just combined.

2. Gradually add in the sifted dry ingredients, and mix on low speed until incorporated. Divide into two discs and wrap in cling wrap. Chill in refrigerator for at least 30 minutes.

3. When dough is ready to be rolled, preheat oven to 180˚C. Roll out dough between 2 pieces of parchment paper, to no more than 1/2cm in thickness. Using a knife or pizza cutter, cut into rectangles roughly 3cm x 5cm in size. Chill in freezer for 10 minutes, then bake for 12-14 minutes; or when edges being to brown. Cool completely on a wire rack before decorating.

4. To make Red Bean Buttercream: Mix together butter, icing sugar and red bean paste until creamy and combined. Transfer into a piping bag and cut the tip off.

5. To assemble: Pipe buttercream on half of the matcha cookies, then sandwich the other half on top. Place in freezer for at least 10 minutes to chill.

6. While the cookies are chilling, melt white chocolate over a double boiler. Add in sifted matcha powder, then coconut oil to thin out the chocolate. Dip the chilled cookies into the chocolate with a fork, and tap off the excess chocolate. Place on lined baking tray to set.

7. OPTIONAL: Cat design
Before chilling the cookie sandwiches, stick pumpkin seeds into the buttercream for the cat ears. Chill and dip as above, then after the chocolate has set - dip small sections of the Tim Tam into white chocolate. Lastly, pipe on final details with black royal icing. 

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If you give these a go, be sure to tell me what ya think!

XOX
Vickie