Milo biscuits – the perfect Australian treat. They’re quick and easy to bake. With just 5 ingredients they taste delicious.
Milo biscuit recipe
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.
But why stop at adding to to milk – hello Milo cookies.
These delicious biscuits are really simple to make and budget-friendly.
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.
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.
After rolling the balls, flattening and popping them in the oven, I had baked a batch of biscuits and hot dog rolls before my husband had even emerged from bed.
Thank you inability to sleep with giant baby in my stomach (I made these the first time when I was pregnant).
Other ways to make the dough
The biscuit dough can be made my hand with good old muscle power or in the Thermomix.
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.
What can you use instead of Milo?
You can get it at most supermarkets in Australia.
If you can’t buy Milo, you can substitute it with a malted milk powder.
How to store Milo biscuits
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.
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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- 125g butter
- ¾ cup caster sugar
- 1 free-range egg
- 1½ cups self-raising flour
- ½ cup Milo
- 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.