Craving a nostalgic treat? These Milo biscuits are a delightful blend of malted chocolate goodness and crunch. Simple to make and loved by all ages, they're an Aussie classic that's perfect for any occasion.
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I used to be a Milo addict.
It’s embarrassing to admit but 11 teaspoons was my regular dosage in an ice cold glass of milk. I also remember getting busted on school camp eating it straight from a tin. Is there an Aussie kid without a Milo story?
But why stop at adding to to milk – hello Milo cookies.
These delicious biscuits are really simple to make and budget-friendly.
They make a great alternative to classic chocolate chip cookies.
Let me tell you about my niece when she was younger.
Pretty much every time that she visited, the first thing she said after ‘hello’ was ‘do you have any biscuits?’
Apparently this is something she says when she visits most houses.
But after being treated to a couple of chocolate freckle biscuits here one day, she expected me to have something better than a plain biscuit from a packet in answer to her question.
Why you’ll love these
- Just 5 ingredients – nothing fancy required.
- Kid-approved and lunchbox-friendly – they hold up well, freeze and aren’t too crumbly.
- Customisable – add choc chips or make them gluten-free with a simple flour swap.
- Taste like childhood – classic Aussie flavour with that signature Milo crunch.
For her third Birthday I thought a nice little add-on to her present would be a big bag of her very own biscuits made with Milo.
Ingredients
To make Milo biscuits you will need:
- Butter
- Caster sugar - you could use brown sugar but the finished cookie will be a little more chewy than crunchy
- Egg - free-range if possible
- Self-raising flour - here's how to make self-raising flour with plain flour and baking powder
- Milo - you can get a tin of Milo from most regular supermarkets in Australia
Instructions
- Stare by pre-heating the oven to 160C fan-forced and line two baking trays with baking paper.
- In the bowl of an electric stand mixer (or using an electric beater), beat the butter and caster sugar together until light and creamy.
- Scrape the sides then beat in the egg.
- Add the flour and Milo (the dry ingredients) and mix slowly until a dough forms.
- Using a level tablespoon (for smaller cookies use a teaspoons of mixture) of dough at a time, roll it into balls and place on the lined baking trays leaving at least 4cm between each one.
- Flatten the balls slightly and bake for about 12-15 minutes or until golden brown.
- Leave to rest on the oven trays for 5 minutes and then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature.
Other methods
The biscuit dough can be made my hand with good old muscle power in a large bowl with a wooden spoon or in the Thermomix or food processor.
The recipe said that it makes 20.
I only used half the dough (popped the rest in the freezer for later) and made 20 which I thought were quite a reasonable size so unless you want jumbo cookies, the recipe makes 40.
How to freeze the milo biscuit dough
I often freeze biscuit dough for quick cookie making.
Press the dough into a disk, wrap in plastic wrap and freeze.
It helps to write the name of the biscuits and baking instructions on the wrapping.
Substitutes
Milo is a brand of malted milk powder made by Nestle.
You can get it at most supermarkets in Australia or on Amazon.
If you can't buy Milo, you can substitute it with a malted milk powder.
Tips
- Make sure you us regular Milo, not the “reduced sugar” version, for the best flavour.
- Don’t overbake the biscuits – they firm up more as they cool.
- If you do want biscuits though, bake for an extra 2-3 minutes.
Variations
I think these are perfect as is but if you want to mix it up a little here are some ideas:
- Choc chip Milo biscuits – add ¼ cup chocolate chips or dark chocolate chips for an extra treat.
- Milo & coconut biscuits – add ¼ cup desiccated coconut to the mix.
- Milo sandwich cookies – spread a little Nutella or melted chocolate between two biscuits & stick them together.
Storage
Store the biscuits in an air-tight container for up to 4 days.
They also freeze well.
I like to pop them in a ziplock bag.
The verdict, because yes I had to try one myself?
They were nice and crunchy around the outside and a teensy bit chewy inside.
The Milo gave them a mild chocolate flavour, nothing too intense and they weren't too sweet either.
They would go quite nicely dipped in a glass of ice-cold milk.
Enjoy!
What about you?
Do you get on a roll with certain ingredients?
Do you ever write yourself notes months in advance and get a nice surprise when you find them?
Recipe
Milo biscuits
Ingredients
- 125 g butter
- ¾ cup caster sugar
- 1 free-range egg
- 1½ cups self-raising flour
- ½ cup Milo
Instructions
- Pre-heat the oven to 160C fan-forced and line two baking trays with baking paper.
- In the bowl of an electric mixer, beat the butter and caster sugar together until light and creamy.
- Scrape the sides then beat in the egg.
- Add the flour and Milo and mix slowly until a dough forms.
- Using a level tablespoon of dough at a time, roll it into balls and place on the trays leaving at least 4cm between each one.
- Flatten the balls slightly and bake for 15 minutes.
- Leave to rest on the trays for 5 minutes and then transfer to a wire rack to cool completely.
Juno says
I first tried these as a desperate measure for a my daughter's school breakup party. I was told at 10pm the night before the party that she had put me down for my Chocolate Slice recipe. Long story short I didn't have any cocoa and couldn't buy any early the next morning. In desperation I looked for Milo recipes and found yours. Thank You, your a life saver! Not only were they cooked and packed before we had to leave for school I am now fielding constant requests to make more! Definitely a hit with my 3 teenagers (and my husband). Thank you for a easy to make and delicious biscuit recipe.
Claire says
Your welcome, its definitely one to keep on hand for those last minute requests. Glad it was popular.
Paige says
Made these tonight and replaced the egg with 3 tbsp of almond butter for extra flavour - so amazing and tasty and chewy!!!
Claire says
Yum!
Paige says
Made these and replaces the egg with 3tbsp of almond butter - AMAZING! So tasty and chewy
Jeannie says
Discovered this recipe in 2017, made it and it is definitely lovely!
Audrey says
Delicious! Crisp on the outside & soft & chewy on the inside! Plus you can taste the milo...I am sure they will fast become a household favourite! :) Thank you for awesome recipe!
~ One tip though, make your dough balls a little smaller than suggested as the rise & expand a lot!
Claire says
You're welcome Audrey! Thanks for the suggestion.
Audrey says
I just popped a batch of these in the oven and am waiting hopefully at the oven door for them to be ready. When making the dough I was so surprised at how milo-y they tasted! I can't wait to taste them! :)
Claire says
So glad you liked them Audrey!
Colleen says
Is it okay to use all purpose flour instead of self raising flour for this recipe?
Claire says
Hi Colleen. Yes that is ok but you will need to add baking powder - 3 tsp.
Winnie says
Just made this with 1/4 cup sugar alteration since we dont like it too sweet. It was simple and beautiful. Thanks for sharing. It will go into Miss5's lunch box this coming week. I make it bigger, so got around 22 of it. Happy with it. and dont have to guess. It will be gone very very soon.
Claire says
You're very welcome!
Jules says
I didn't have caster sugar so used 1/2 cup white sugar and 1/4 cup of brown sugar.
When my four son's got home they devoured half the batch! Definitely a hit in this house! Thanks for the recipe
Claire says
You're very welcome Jules. Wow 4 sons! They must keep you busy baking!
Mobolanle says
It's kinda weird but I just discovered milo cupcakes and thought there should be a recipe out there for cookies as well and stumbled on this. I'm definitely going to give it a try ASAP. I'm sure it'll be a hit with my two year old twin boys... and their father. I just need to know how long they'd keep for and how to store them. I'd appreciate a quick response please as I'd like to make them this weekend in time for their school lunch boxes. Thanks
Claire says
Hi Mobolanle. They keep for a few days in an airtight container but you can freeze them and then pop them in lunchboxes in the morning to defrost by morning tea.
Charissa says
These are awesome cookies. I have made them a few times. They are a real favourite. I even made them with cocoa powder when I ran out of Milo and they also worked. They are not too sweet and very delicious. Thanks for the wonderful recipe!
Claire says
You're welcome Charissa. I'll have to give the cocoa version a go!
Karen Hogg says
These turned out great! I made mine a bit smaller so I could get close to 40. I will definately be making more. I liked that I didn't need much in the way of ingredients. :)
Claire says
Great idea Karen. More is always better!
Karen says
I just made a batch of these. They taste wonderful. I was wondering if anyone else found they couldn’t get 40 cookies from the recipe using a level Tablespoon? If I measured that way I would have gotten maybe 20. So I weighed each spoon of dough to 15gm and managed to get 38 cookies. :)
Sorry about posting twice after I hit send I realized my email wasn't complete.
Claire says
Hmm good question Karen. I must admit I'm not all that good at measuring cookie dough and usually make them a little smaller.
Casey says
I wish I had thought about this or saw this recipe when I was pregant! I had to have milo on everything.
Just made them with my oldest though and they are fantasic!
Claire says
So funny you say that Casey. I have just finished my Milo for the night. I'm re-addicted!
Nicole Cooper says
Just made these and they are a treat! Loved by all in this household so far. Thank you so much! I did add a little milk as the dough looked a little dry, but they came out very nice.
Claire says
Yay so glad they were a hit Nicole!