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Milo Biscuits
If you are a fan of Milo, you will most probably love Milo biscuits. They are crunchy on the outside, soft and Milo-ish inside, and goes very well with a glass of cold milk.
The original recipe for these biscuits was published in an Afrikaans Travel Magazine called "Weg", but we tweaked it a little bit to our own tastes. Feel free to double or triple the recipe.
Yields 38 biscuits, each about 6 cm in diameter.
Ingredients
- 125 gram butter
- ½ cup (125 ml/100 gram) white sugar
- ½ cup (125 ml/70 gram) soft brown sugar
- 1 egg
- ½ teaspoon (2 ml) vanilla essence
- ½ cup (125 ml/50 gram) Milo
- Pinch of salt
- 1 teaspoon (5 ml) baking powder
- 1¼ cup flour (310 ml/160 gram)
- 100 gram slab milk chocolate, chopped into chunks
or
½ cup (125 ml) chocolate chips
Method
- Cream the butter and sugar together until creamy.
- Add the egg and vanilla essence and beat well.
- Add the Milo and mix.
- Sift salt, baking powder and flour and add to the mixture.
- Add the chocolate (or choc-chips) and combine well.
- Allow the dough to rest for 10 minutes while pre-heating the oven to 180°C.
- Use a teaspoon to measure off small balls of dough and place them on a baking tray, but not too close to each other, as the biscuits will flatten and spread out while baking.
- Bake for 12 minutes and let them cool on the baking tray for 15 minutes before removing them.
- Bake for about 12 minutes.
- Use a spatula to loosen each biscuit from the baking plate, but allow them to cool completely before removing them from the tray.
Comments
Tried these, but mine came out flat as pancakes and much darker than the picture shown? Wonder what I did wrong??
Hi, Thanks for your feedback and I hope they were tasty though?
These are drop cookies and they do tend to be a bit flat.
The original South-African recipe was made with self-raising flour. If you have it at hand, you can try it with self-raising flour or a wee bit more baking powder (say about 1 1/2 teaspoon baking powder to the 1 1/4 cup flour, instead of the 1 teaspoon of baking powder which I used.. It might make a difference. Often I try to cut back on baking powder as I don't want the stuff to taste like baking powder ;-)
I don't know about the dark - mine did come lightish but do watch them while they are baking to ensure that they don't burn. I've also used milk chocolate which is a bit ligther in colour than dark chocolate
If you've enjoyed the taste, do try them again with self-raising flour or a little bit more baking powder. You could even add a little bit more flour to the mixture - it will also have an influence on how it rises but do a taste test on the dough to ensure that it taste good for you.
Good luck!
Yummy bics :-) It was lovely to meet you at the conference Jako, let me know if you like me to put your blog in my NZ blogroll on my blog :-).
Ciao
Alessandra
http://alessandrazecchini.blogspot.com/
PS Alessandra's blogging advice n. 34: you will get more visitors leaving comments if they can also register their websites too! ;-)
And lovely to meet you too, Alessandra.
We would appreciate a link to Rainbow Cooking a lot - thanks :-)
BTW, my favourite recipe from Party Food for Girl was the Japanese lunch box.
Groetnis,
Jaco
I've been looking EVERYWHERE for a decent Milo cookie recipe for ages. You have no idea how glad I am that you posted this! (No one in NZ seems to be that into Milo - no adult that is). Big hugs Jaco!! :-)
Oh you're very welcome! It was Marietjie's idea actually - as are most of the recipes on here :-)
Where did you develop your love for Milo?
best regards,
Jaco
Sorry for the late reply Jaco...
I drank Milo growing up in Singapore. Its a very popular hot beverage for kids in Singapore and Malaysia. I drink mine with 3-4 heaps teaspoons of Milo and only a smidgen of milk. NO sugar! It's still something I drink quite often! :)
I grew up with Milo too: one teaspoon only, but made with milk. :-)
O no Jaco, only one teaspoon? You need at least 4 teaspoons in a cup of milk for it to taste properly like Milo. I remember friends introduced me to the way to spoon some some dry Milo in your hand and lick it up with your tongue. Now that is a nice way to enjoy it. However, a tin never last long as one palmful is never enough.
I love these biscuit and was lucky enough to have some baked by Marietjie, thanks for posting the recipe I can now make my own. Yum
It was lovely to bake them for you Allison! I feel privileged that you liked them so much that you would bake your own