If you’ve ever sat down with a packet of Australian biscuits, you know the drill. One is never enough. But there is a specific kind of internal debate that happens in the biscuit aisle of a Coles or Woolworths. Do you go for the classic? Or do you reach for the Tim Tam Double Coat?
Honestly, it’s not even a fair fight.
The Tim Tam Double Coat is basically the "final boss" of the chocolate biscuit world. While the original version is a masterpiece of engineering—two malted biscuits, a light chocolate cream center, and a thin coating—the Double Coat takes that blueprint and just... drenches it. It is exactly what it sounds like: a Tim Tam that went through the chocolate enrobing machine twice. Or, at the very least, a version where the chocolate "bath" was significantly deeper and more indulgent.
What Makes the Tim Tam Double Coat Actually Different?
People ask if it’s just marketing. It isn't.
If you snap a Double Coat in half, the first thing you notice is the "snap" itself. It’s firmer. The structural integrity of the biscuit is bolstered by that extra layer of milk chocolate. While the original Tim Tam has a slightly dimpled, textured surface, the Double Coat is smoother and glossier. It looks expensive.
Let’s talk numbers, because the math of indulgence matters. A standard Tim Tam weighs about 18 grams. A Tim Tam Double Coat usually clocks in heavier, around 22 grams per biscuit. That extra weight is almost entirely chocolate.
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You’ve got:
- The Crunch: The malted biscuit remains the same, but it feels more protected.
- The Cream: That iconic "chocolate cream" (which, fun fact, Ian Norris at Arnott's spent years perfecting in the 60s) is still there, sandwiched in the middle.
- The Coating: This is the 47% milk chocolate layer that defines the experience.
Interestingly, because the biscuits are thicker, you actually get fewer in a pack. A standard packet of Originals usually has 11 biscuits. With Double Coat, you're looking at 9. It’s a trade-off. Quality over quantity, right?
The Science of the Slam
You cannot talk about this biscuit without mentioning the Tim Tam Slam.
For the uninitiated, this is the ritual of biting off two diagonal corners and using the biscuit as a straw for a hot drink—usually tea, coffee, or hot chocolate. Once the liquid hits your tongue, you shove the whole melting mess into your mouth.
The Double Coat is the undisputed king of the slam.
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Why? Because the thicker chocolate walls act like a reinforced pipe. An Original Tim Tam can collapse in seconds if your coffee is too hot. It’s a high-stakes game. But the Double Coat? It holds its shape just a heartbeat longer. It gives you that extra half-second of security before the internal malted biscuit turns into delicious, warm mush.
Pro tip: If you’re doing a slam with a Double Coat, use a slightly hotter beverage. The extra insulation requires a bit more thermal energy to get that center melting perfectly.
Is It Too Much Chocolate?
Some purists say yes. There is a small but vocal group of snackers who argue the original has the "perfect ratio." They think the Double Coat is "cloying."
I disagree.
The Original is a snack; the Double Coat is an event. It’s more decadent. It’s the difference between a quick coffee and a sit-down latte. When you bite into it, the chocolate-to-biscuit ratio tilts heavily toward the cocoa. If you’re someone who picks the chocolate off the edges of things, this was made specifically for your DNA.
Why It Still Matters in 2026
Even with dozens of flavors coming out—everything from Slams inspired by Gelato Messina to salted caramel and dark choc mint—the Tim Tam Double Coat remains a top-tier staple. It doesn't rely on gimmicks or fruit infusions. It just takes the core concept and does it better.
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It’s also surprisingly hard to find outside of Australia and New Zealand sometimes. While Pepperidge Farm distributes them in the US, the "Double Coat" isn't always part of the standard lineup. This has turned it into a sort of "snack currency" for expats.
Real-World Tips for the Best Experience
Don't just rip the packet open and start eating. There’s a better way.
- The Fridge Factor: Put your pack in the fridge for at least 30 minutes. The Double Coat benefits from being cold more than any other variety. The thicker chocolate gets a distinctive "crack" when you bite it that the Original simply can't match.
- The Coffee Pairing: Go for a flat white or a dark roast. The sweetness of the extra chocolate needs the bitterness of the coffee to balance out.
- Check the Expiry: Since they are imported heavily, check the "Best Before" date. In 2026, you might see batches with "BBD: August 2026." Chocolate is fine past that date, but the malted biscuit inside can lose its crunch if it's been sitting in a shipping container for six months.
Moving Forward With Your Snack Game
If you’ve been sticking to the Original out of habit, it’s time to move up. The Tim Tam Double Coat isn't just a variant; it's the optimized version of an Australian icon. It handles the "Slam" better, it satisfies a chocolate craving faster, and frankly, it just feels more indulgent.
Next time you're at the store, look for the silver-blue highlights on the packaging. Grab two packs—one for the fridge and one for the pantry. You’ll find that once you go double, it’s really hard to go back.
Actionable Next Steps:
- Check your local "International Food" aisle or specialized Aussie importers to see if they have the 200g Double Coat packs in stock.
- Try a "Reverse Slam": Use cold milk instead of a hot drink. It takes longer to soak through, but the texture remains incredibly crisp.
- Compare the ingredients list on the back; you'll notice the milk solids and cocoa mass percentages are higher here than in almost any other mass-market biscuit.