It’s Time To Decide Once & For All The Correct Place To Store Tim Tams

We can all agree that Arnott’s Tim Tams are a sacred Australian delicacy, but not everyone has reached a consensus on where the choccy biscuits should be stored.

A study conducted by Arnott’s found that 45% of Aussies prefer to keep Tim Tams in the fridge, while 43% chose the cupboard/pantry, and some absolute loose units (3% of Australians) like to keep their bickies in the freezer. Excuse me?

The study also found that younger people are more likely to keep Tim Tams in the pantry, while people from warmer parts of Australia (aka Queenslanders) are most likely to keep their choccy biscuits in the fridge. Well, duh.

But what method of storing actually tastes the best? There is only one way to decide and that’s to test them out and rank accordingly!

TRASH TIER: Freezer

I was confused about freezer Tim Tams, as I’ve never put choccy in the freezer before. But it tasted exactly how I predicted it would: it was very cold and the centre layer was extremely hard. The centre didn’t soften at all so when I bit into the tam, while the biscuit layer shed away, I was left with a hard centre still attached to the biscuit.

I thought that dipping in a hot drink would help melt the centre but after I dunked my bickie in a cup of tea, the middle bit was still rock hard. This is not the full Tim Tam experience. Zero stars.

MID TIER: Pantry

If you haven’t tasted pantry Tim Tams then you can’t call yourself an Australian. This is the most basic way to store Tim Tams but sometimes simple just works. Pantry Tim Tams are great and super easy to eat, as they are so soft that the centre layer crumbles immediately as you chew, and you don’t have to worry about the biscuit being too cold when you bite in.

I’d say that I wouldn’t be as drawn to pantry Tim Tam in summer months, but in winter they’re great. You just have to make sure you eat these bad bois within a few days — before they either go stale or melt. Strangely enough, that’s never been a problem for me.

GOD TIER: Fridge

When I was growing up, I always considered cold Tim Tams to be the food of the rich. Not only could someone afford name brand Tim Tams (fancy!), but their tastes were so boujee that they kept their choccy biscuits chilled at all times. It just seemed so extra. But that was until I discovered the wonders of fridge-stored Tim Tams as an adult.

The chocolate is cold and hard (so it keeps its form) while the centre has a firmness to it but then once it hits your tongue it melts down like a dream. I’d also argue that this is the best form for a Tim Tam slam (biting both ends off and using the bickie as a straw), as the chocolate stays firm for longer, so it doesn’t melt in your hands like it would with pantry-stored tams. Unlike freezer-stored tams, the centre still gets all melty once mixed with a hot drink.

Fridge Tim Tams are an Aussie treat like no other. They are superior. That’s just a fact. Just know that when I say I’m cracking open a cold one with the boys, by crack open I of course mean cracking open the wrapper around a packet of Tim Tams from the fridge.