Throughout isolation, Arnott’s have done their darndest to make sure that all our pipe dreams of becoming the next Dwayne ‘The Rock’ Johnson.
The biscuit gods have consistently been unleashing opulent recipes that are far too seductive to ignore. So far we’ve copped creative recipes for a tangy and tantalising Lemon Crisp cheesecake, a decadent Tim Tam brownie, and a Milk Coffee Tiramisu.
In addition to these inventive formulas, they’ve also spilt the beans on their hallowed biscuit recipes. Doing recipe reveals for their cult classic Monte Carlo, Scotch Fingers and Iced Vovos biscuits.
The latest instalment is truly psychopathically good, a Tim Tam pikelet. Check out the recipe in all its glory below.
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Arnott’s Tim Tam Pikelets
- Prep time: 15 minutes
- Cooking time: 15 minutes
- Makes: 18 servings
Ingredients
- 5 Arnott’s Tim Tam biscuits
- 1 cup self-raising flour
- 1 tblsp caster sugar
- Pinch of salt
- ¾ cup (185ml) milk
- 1 egg
- Melted butter for cooking
Method
Step 1
Roughly chop Tim Tam biscuits and set aside. In a medium bowl, sift together flour, sugar and salt. Whisk milk and egg together in a jug. Pour into dry ingredients mix until combined. Stir through chopped Tim Tam biscuits.
Step 2
Heat a non-stick frypan over medium heat and brush with melted butter. Drop level tablespoons of the mixture into the pan and cook until bubbles appear on the surface. Turn over and cook on the other side for 1 minute or until cooked through. Transfer to a plate and repeat with the remaining mixture.
Step 3
Allow to cool. Serve with sliced banana.
