Milo biscuits are the perfect Australian treat. They’re quick and easy to bake using good old Aussie Milo and they taste delicious.

Milo biscuits via

Biscuits made with Milo

Pretty much ever time that she visits, the first thing my niece says after ‘hello’ is ‘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, I think she now expects me to have something better than a plain biscuit from a packet in answer to her question.

Milo biscuits via

Last Saturday was her third Birthday and I thought a nice little add-on to her present would be a big bag of her very own biscuits.

Earlier in the week I’d opened a new tin of Milo for my paddle pops and they got me thinking about other ways to eat Milo that didn’t involve scooping it into a nice chilled glass of milk (still off the milk until Bubba arrives unfortunately).

It seems past me had already seen this biscuits in my future because I then saw a note in my diary ‘Milo biscuits – recipe in green folder.’

I must have had a serious bout of organisation at the end of last year because there was also a note on a recipe I’d chosen for my grandma’s 96th Birthday cake.

Milo biscuits via

Not one to disobey my own wishes I set to work and whipped up the dough in no time.

After rolling the balls, flattening and popping them in the oven, I had baked a batch of biscuits and hot dog rolls before Will had even emerged from bed. Thank you inability to sleep with giant baby in my stomach.

Milo biscuits - an Aussie classic biscuit made with Milo via

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.

Milo biscuits via

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 really would have gone quite nicely dipped in a glass of ice-cold milk (sigh). 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?

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Milo biscuits via

Milo biscuits
Milo biscuits
Milo biscuits

Milo biscuits

Yield: 40
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes


  • 125g butter
  • ¾ cup caster sugar
  • 1 free-range egg
  • 1½ cups self-raising flour
  • ½ cup Milo


  1. Pre-heat the oven to 160C fan-forced and line two baking trays with baking paper.
  2. In the bowl of an electric mixer, beat the butter and caster sugar together until light and creamy.
  3. Scrape the sides then beat in the egg.
  4. Add the flour and Milo and mix slowly until a dough forms.
  5. 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.
  6. Flatten the balls slightly and bake for 15 minutes.
  7. Leave to rest on the trays for 5 minutes and then transfer to a wire rack to cool completely.

About Claire Cameron

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