I think the only thing more Australian then Milo is Vegemite really. I remember as a kid grabbing a glass of milk and mum putting a few spoonfuls of this delicious goodness into the milk on a special occasion (we normally had ” Strawberry Quick”, so milo was a real treat) she would mix it up really well, but there would always be those wet crumbs that rose and surfaced on the top… I would always beg for an extra spoonful to add to the malty, crusty top.
As an adult at university, I took great pleasure in buying a large tin of milo and just eating it straight out of the tin, because I could and I didn’t have any adults restricting me with how I could enjoy my milo! 🙂 I have to be honest I don’t really eat it that much these days, but I do like to sprinkled (well piled really) on “Blue Ribbon Ice-Cream” I know your probably thinking really Liz, but I know those of you who grew up in Australia understand exactly what I am talking about.
It was when I made my SNICKERDOODLES that I thought… Why don’t I do the same thing to my milo biscuits… (roll them in milo, rather than just put it in the recipe) These delicious malty, chocolatey goodness in a biscuit are… well… just… scrumptious… I’m not really sure how this exact recipe came about. I have made many different versions of this bikkie… but I like these the best. Warm just out of the oven they are nice and chewy and cold they have a lovely crispness and crunch to them, which is why I called them cookies instead of biscuits 🙂
This recipe makes about 45 tablespoonfuls of goodness… I always measure my biscuits with a tablespoon measure so that they are basically all the same size… Then there is no fighting over “YOURS IS BIGGER THAN MINE” etc… They do really spread out, so don’t put them too close together or they will push up against each other and you won’t have nice round cookies… like some in the picture above! They are sweet, but so is milo really 🙂
250g Butter (softened)
1 Cup (200g) Sugar
2 1/2 Cups (420g) Self Raising Flour
1/2 (50g) Cup Milo
Pinch of Salt
Extra Milo for rolling
1. Preheat oven to 180ºC and line large baking trays with baking paper.
2. Beat butter and sugar together until mixed well and you can’t feel the sugar between your fingers.
3. Add eggs one at a time until well combined.
4. Sift together all of the dry ingredients and add to ingredients. Mix until well combined.
5. Roll into Tablespoon size balls then roll into extra milo until ball are completely covered.
6. Place rolled milo covered balls on to baking trays (a good distance apart, as the biscuits spread) and bake in the preheated oven for 12-15 minutes.
1. Preheat oven to 180ºC and line a large baking tray with baking paper.
2. Place sugar into the mixing bowl and mill 10 seconds/speed 10.
3. Place butter into the mixing bowl and mix, 30 seconds/speed 5, scrape down the bowl and continue mixing 2 minutes/speed 5.
4. Add eggs and mix 20 seconds/speed 5, scrape down the bowl and mix another 30 seconds/speed 5.
5. Add all other ingredients (except extra milo) and mix 30 seconds/speed 5, using the spatula to make sure all the ingredients is combined well.
6. Roll into Tablespoon size balls then roll into extra milo. I normally put all the ingredients into another bowl to make it easier to get out the tablespoons, but you can do it straight from the mixing bowl if you like.
7. Place rolled milo covered balls on to baking trays (a good distance apart, as the biscuits spread) and bake in the preheated oven for 12-15 minutes.
They freeze well, so are fantastic for lunch boxes, make a batch and see if they last long enough to put into the freezer.
So how do you take your milo and what is your best child hood memory with milo… I would love to hear your stories…
If you like this recipe… maybe you would enjoy these?