The cookies, or bikkies - as they're known in Australia - contain trace amounts of alcohol, and an Arnott's spokeswoman argued they weren't targeted toward children they were marketed to women between the ages of 20 to 45 (the legal drinking age in Oz is 18). Shortly after Tim Tam came out with Kahlua and Tia Maria (a liqueur made using Jamaican coffee beans) flavors, the Australian Drug Foundation criticized the release, stating that the treats would "familiarize children with the taste of alcohol way before they need to think about drinking alcohol," according to an Australian Associated Press (AAP) article. Two Alcohol-Infused Flavors Caused Quite The Controversy. What is your favourite Tim Tam flavour? Or do you have a personal favourite bickie to dunk? Images by Mrs Romance.View full post on Instagram 8. In fact these new flavours have brought Mrs Romance and me closer together: we both love the Salted Caramel be it to slam or otherwise. The Raspberry White Choc, the Salted Caramel and the Choc Brownie all hit stores 3rd March 2014 and the Slam Nation will be in its element! The UK and Canada have a limited range to enjoy.īut recently, the game changed again! Famed patissier Adriano Zumbo has collaborated with Arnott’s to bring out three new incredible flavours. There are so many flavours to choose from here in Australia, we really are spoilt. It’s the thinnest veiled ruse I’ve ever heard of. She says the double chocolate coating gives the biscuit more structure so it doesn’t collapse as easily. Mrs Romance, however, lives a life of opulence and indulgence, and so enjoys a Choc Double Coat Tim Tam to slam. I enjoy the surety the Tim Tam Original affords. Popping the whole thing in your mouth really is your best bet. The insides are so soft and squishy, the whole thing will fall apart. Biting the biscuit in half can also turn into choc-tastrophy.As it is written, so the Tim Tam shall rise, so it shall fall. To hold it up and admire it is to beckon on a bickie apocalypse. Don’t take too long to eat your Tim Tam either.This is a horrible feeling, and – to be honest – an amateur mistake. Don’t hold your Tim Tam in the drink too long or it will collapse and disappear into your tea.Settle into a bed of pillows half-cut and enjoy the rush of pleasure as your mouth experiences tastebud nirvana.Carefully but quickly eat your biscuit. Suck your drink through the Tim Tam until some of your tasty beverage is in your mouth.Hold the Tim Tam like a straw and dip the end in your drink.Turn the Tim Tam and bite the diagonally opposite corner off.A hot drink – tea, coffee, hot choc, mocca, chai… you get the idea.You’re left with a chocolate bag of melty genius. The hot liquid fills the biscuit, melting everything inside. The UK’s humble McVitie’s Penguin is where Tim Tams originate from, but like humans and the apes, Tim Tams have evolved to be an entirely more advanced creature.Ī Tim Tam Slam occurs when you ‘drink’ a hot beverage through the Tim Tam like a straw. The strategy needed to pull off the perfect Slam is more complex than any biscuit dunk known to man… but first things first.Ī Tim Tam – for you poor devils who haven’t tried one – is a chocolate biscuit with a creamy filling and covered in a layer of choc. A failure on any of these fronts will end in your biscuit dropping into your tea. It requires poise, confidence, a deep knowledge of your medium. But the Tim Tam Slam is the very pinnacle of dunking excellence.ĭunking is a highly skilled process. My father dunked and his father before him. I come from a long line of biscuit dunkers.
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