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Tim Tam
Tim Tams.jpg
A plate of Tim Tams
Type Snack food
Owner Arnott's Biscuits Holdings
Country Australia

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.


The biscuit was created by Ian Norris, who was the director of food technology at Arnott's. During 1958, he took a world trip looking for inspiration for new products. While in Britain, he found the Penguin biscuit and decided to "make a better one".

Tim Tam went on to the market in 1964. They were named by Ross Arnott, who attended the 1958 Kentucky Derby and decided that the name of the winning horse, Tim Tam, was perfect for a planned new line of biscuits.

Apart from Penguins, products similar to Tim Tams include "Temptins" from Dick Smith Foods, New Zealand's "Chit Chats", Australian Woolworths' home brand product "Choccy Slams", the Coles brand "Chocolate Surrenders" biscuits, and various similar "home-brand" products marketed by British supermarkets.

In 2003, Arnott's sued Dick Smith Foods over their Temptin' brand of chocolate biscuits, which Arnott's alleged had diluted their trademark as a similar biscuit, in similarly-designed packaging. The case was settled out of court.

Pepperidge Farm, a sister company of Arnott's, began importing the Tim Tam to the United States of America in 2008. The Tim Tams are still "Made in Australia" and packaging in the United States bears the slogan "Australia's Favorite Biscuits." In 2017, an additional flavour, dark chocolate-mint, was produced for and introduced only in the American market.

Tim Tam Slam

Tim Tam Slam
A man performing a Tim Tam Slam

The Tim Tam Slam (also known as the Tim Tam Shotgun, Tim Tam Bomb, Tim Tam Explosion and Tim Tam Suck) is the practice of drinking a hot or cold beverage through a Tim Tam. Opposite corners of the Tim Tam are bitten off, one end is submerged in the beverage, and the beverage is sucked through the biscuit - as though the Tim Tam itself were a straw. The crisp interior biscuit is eventually softened and the outer chocolate coating begins to melt, at which point the biscuit is eaten. The Tim Tam Slam can also be performed with cold (usually milk-based) beverages.

The Arnott's company used the name Tim Tam Suck in a 2002 advertising campaign.


Tim Tam pallet gnangarra
Pallet of original Tim Tams on sale at a food wholesaler in Western Australia in 2017

The original Arnott's bakery, opened in 1865, was located in Newcastle, New South Wales. To date, manufacture of Tim Tams and other Arnott's products has remained largely within Australia, including bakeries in Sydney, Adelaide, and Brisbane. In 2009, Arnott's invested 37 million Australian dollars in a state-of-the-art production line at its Brisbane facility, expecting to boost productivity and increase jobs.

At the Huntingwood bakery in Western Sydney, the production line turns out about 3,000 Tim Tams per minute and uses 20 tons of the biscuit's cream filling and 27 tons of chocolate coating each work day. Biscuit dough, containing sugar, flour, colours and flavours, is mixed for 20 minutes. Biscuits are then cut to 1mm thick, 11 holes are punched per biscuit and they are baked in gas ovens for 90 minutes. Freezing air cools the biscuits before they are flipped and filled with cream, dunked in chocolate and cooled again.


Tim tam
A dark chocolate Tim Tam

In the 2000s Arnott's sold different varieties of the product. Varieties include dark chocolate, white chocolate, caramel, dark chocolate mint, honeycomb and choc orange.

In 2004, Arnott's caused a controversy when they released limited edition Tim Tam Tia Maria and Kahlua Mint Slice varieties, flavoured with the popular alcoholic liqueurs. The Australian Drug Foundation suggested selling the biscuits in supermarkets was "potentially dangerous" by "normalising" the taste of alcohol for children. An Arnott's spokesperson observed that a customer "would need to consume your body weight of biscuits every hour to reach a blood-alcohol content of .05".

Two flavours for the South East Asian Market, choco chocolate and choco cappuccino, sold in Indonesia

Tim Tam chocolate sandwich biscuits are manufactured in Indonesia by Halo Arnotts. A cheese flavour of Tim Tams has also been developed for the Indonesian market.

In February 2014, Arnott's launched a limited edition range of three new Tim Tam flavours created by renowned Australian dessert chef Adriano Zumbo: salted caramel, choc brownie and raspberry white choc. Point of sale displays featured Zumbo pink in contrast to traditional chocolate brown Tim Tam brand colours. Red Velvet was the fourth Zumbo Tim Tam creation, launched in July 2014. Also in July 2014, Arnott's launched peanut butter flavoured Tim Tams. Arnott's was awarded a Shonky award for the offering, which did not contain peanuts (paprika was used as a flavour substitute) and included two fewer biscuits than the original variety Tim Tam packet.

During the Valentine's Day period of 2015, Arnott's launched Choc Raspberry and Coconut Cream flavours, again collaborating with Zumbo. In October 2015, Arnott's launched Tim Tam Choc Banana. A limited edition 'mocktail' Tim Tam range was launched in February 2016 with piña colada, espresso martini and strawberry champagne variants. Arnott's told media in May 2016 that sales of the Tim Tam mocktail range had not met their expectations.

Arnott's introduced toffee apple and pineapple flavours to the market in June 2016. In October 2016 they added a mango variety to the range, and in February 2017 they launched four new flavours—choc mint, salted caramel & vanilla, coconut & lychee and black forest—in partnership with Gelato Messina.

In the United States, the original, dark chocolate, dark chocolate mint, and caramel varieties are available for sale.

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