These easy Milo Biscuits are a 5-ingredient Australian classic, perfect for lunchboxes, after-school snacks and quick baking with kids.
More delicious simple biscuit recipes include: Chocolate Chip Cookies With Condensed Milk, Mexican Chocolate and Cinnamon Snickerdoodles and Choc-Hazelnut Nutella Cookies.
Quick look at Milo Biscuits
- ⏲️ Ready in 25 minutes.
- 🛒 Ingredients: Just 5.
- 🍽️ Makes: About 40.
- 🧑🍳 Difficulty: Easy - kid-friendly recipe.
- 🗃️ Make ahead: Keep for up to a week or freeze.
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!
- Audrey
I used to be a Milo addict. Is there an Aussie kid without a Milo story?
But why stop at adding to to milk – hello Milo cookies. Simple. Budget-friendly & lunchbox approved. They're a great recipe for when you need to whip up a batch of something at the last minute (even make before school if you realise you have no treats for lunchboxes).
Why you’ll love these Milo Biscuits
- Just 5 ingredients – nothing fancy required.
- Kid-approved and lunchbox-friendly recipe – 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 (another childhood favourite is our Pink & White Iced Honey Jumbles).
- Perfect flavour - they're sweet but not too sweet (maybe this is bad because you don't stop at one!).
Recipe Ingredients
To make Milo biscuits you will need:
- Butter - the real stuff that comes wrapped in foil (that's just made of cream).
- 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. If you can't buy Milo, you can substitute it with a malted milk powder.
Pro Milo Tip
Make sure you us regular Milo, not the “reduced sugar” version, for the best flavour.
Different Flavour Milo Biscuits
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.
- Milo Jam Drop Biscuits - roll the dough into balls then make an indent in the top with your thumb. Spoon a little jam then back as usual.
- Milo Sprinkle Biscuits - once cooled, blob a dollop of melted chocolate on top of each cookie and cover in sprinkles.
How to Make Milo Biscuits (Australian Cookies)
Step 1 - Pre-heat oven to 160C fan-forced & line two baking trays with baking paper.
In the bowl of an electric stand mixer (or using an electric beater), beat the butter & caster sugar until light and creamy.
Step 2 - Scrape the sides then beat in the egg.
Step 3 - Add the flour and Milo (the dry ingredients) and mix slowly until a dough forms.
Step 4 - It will all come together nicely into a smooth dough.
Step 5 - 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 3cm between each one.
Step 6 - Flatten the balls slightly with a fork or your fingers and bake for about 12-15 minutes or until golden brown. If you want to make your milo biscuits a little more fancy there are a few options:
- use your thumb to press a hole in the middle to make Milo thumbprint cookies
- press the fork in one way and then the opposite way to make criss cross Milo biscuits
Step 7 - Leave to rest on the oven trays for 5 minutes.
Step 8 - Transfer to a wire rack to cool completely. Store in an air-tight container at room temp for up to a week or freeze in a ziplock bag.
How To Make Milo Biscuits In The Thermomix
To make Milo Biscuits in the Thermomix, combine the butter and sugar on speed 5 for 30 seconds. Scrape the sides then mix in the egg on speed 4 for 10 seconds.
Add the flour and Milo and mix on speed 5 for 20 seconds. Scrape down the sides and repeat until the dough is uniform then follow the instructions to shape and bake as above.
Milo Cookie Variations
Our simple Milo cookies are perfect just as is but you can also jazz them up to take them from lunchbox staple biscuits to quick party cookies:
- Christmas Milo biscuit - bake as a thumbprint biscuit & top with melted white chocolate and a Jaffa.
- Double chocolate Milo biscuit - top with melted chocolate and white chocolate drops.
- White chocolate sprinkles - top with melted white chocolate and sprinkles.
- Lamington Milo cookies - top with melted chocolate and sprinkle with desiccated coconut.
- Freckle Milo biscuits - top with melted dark chocolate & 100s & 1000s.
- Milo dust - top with melted white chocolate and dust with extra Milo.
Prep Tip
Freeze the dough for quick biscuit making. Either make a disc & wrap in plastic wrap or roll individual balls of dough, freeze on a plate then pop in a ziplock bag. Thaw before baking.
It helps to write the name of the biscuits and baking instructions on the wrapping.
Recipe FAQs
Milo is similar to cocoa in baking but it does contain sugar unlike regular cocoa. It is made of milk powder, malt barley, sugar and cocoa. If using it in other recipes in place of cocoa, reduce the sugar slightly.
Absolutely not. You can make Milo biscuits with a bowl and spoon.
If your Milo Biscuits are soft, you likely took them out of the oven a little too soon. Make sure they are firm around the edges before removing from the oven.
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!