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.
Anna Elizabeth says
I felt like baking something new this morning and I thought I'd try something with Milo - it's a big favourite in our family and like you said it's nice to have it in a different way. I just took the first batch out of the oven and am waiting for the second to cook! They looked to yummy not to have one - they are so good! A little crunchy on the outside, and a little more chey on the inside, plus not too sweet! Love 'em! Thanks so much for this recipie, I will definitely be trying them again soon!! :)
Claire says
You're very welcome Anna! I'm glad you liked them.
Connie says
Hey, tried this seemingly delicious recipe, but I was in for a great surprise! As I was mixing the butter, I'd been a little careless and when I checked the label on my "flour" packet, only then I realised it was PLAIN FLOUR! I search around the house, looking for the Self-Raising flour I was once certain present, only to find I had ran out! I went with the recipe anyway. Though I added heaps of sugars and little milo. Also, I replaced the caster sugar with raw, not sure of how different it tasted. When I just took it out of the oven, it looked inviting, but my heart broke into a million piece when i touched and it was soft. I immediately knew that it was because I put in plain flour... I am not sure how much stars to rate it, it does look fantastic, I'll give it a five. :)
Claire says
Oh no Connie! A tip for you... keep some baking powder in the house and then you can make your own self raising flour. I never buy self-raising any more! Thanks for the five!
Nicole in Jakarta says
I finally made these with replacing the caster sugar with coconut sugar & they tasted great. They were loved by husband & kids. Next time I will use something a bit more healthier than butter
Claire says
Great idea Nicole. I would say you can use coconut oil instead but maybe a little less.
Nicole in Jakarta says
Just wondering if you could leave at the sugar in the biscuits & maybe substitute the sugar for coconut or quick cook oats
Claire says
Hi Nicole. I think leaving out the sugar might change the consistency a little too much. If you wanted to make them healthier you could try coconut sugar. It will change the taste but they should still hold together well. It would just take a bit of experimenting.
Isabel in Spain says
Hi Claire. I found your blog ckicking from link to link and must admit I enjoy it very much and find it makes the world a bit smaller reading all your entries from half way around the world from where I live!! I printed this recipe and thought I would have to substitue the Milo for a local Spanish ingredient but, to my surprise found Milo in the International foods English section of one or our local Carrefours. Needless to say I immediately picked it up (for €3.50) and that very afternoon I had a batch of "biscuits" (cookies for me) which the family loved! You can bet I will be making these ofen and feeling just a bit Australian every time I bite into one...
Claire says
Hi Isabel! Thank you for your lovely comments. How exciting to find Milo. It sounds like you were meant to have the biscuits. Glad you liked them.
Ali says
These look pretty spesh. Do you think sprinkling some extra milo on top before they cook would work...? Melt or burn, hmm...
Claire says
Hmm would have to test and see I think.
Barbara Good says
We're Ovaltine kids in this house (is that un-Asutralian?) but I reckon these would work just as well with ovaltine as milo and my kids would love them.
Claire says
Yes I think it would too.
Michelle says
Made these yesterday. Looking forward to putting a couple in my son's lunch ox tomorrow!
Claire says
Hope he likes them Michelle!
JJ - 84thand3rd says
Haha you make me laugh! These sound great too :D
Claire says
:-)
The Food Sage says
Your organisation sure paid off … for the rest of us, too. Thanks for sharing.
Claire says
You're very welcome!
Hotly Spiced says
These look perfect and I'm a big fan of Milo - so much nicer than Ovaltine. When I used to take Alfie to swimming lessons, (I still do) I made friends with another mother with three small children. I always used to pack food for Alfie like biscuits because he's so thin and I have to force-feed him. She had a very chubby forceful boy who was always on the hunt for food and every week, the first thing he would say to me was, 'Do you have any snacks?' I learned to pack extra or Alfie would miss out again! xx
Claire says
Haha that's hilarious. You were the snack mum! x
The Life of Clare says
These look delicious! I love milo! My slight milk cravings have been accompanied by milo. Go you for being so productive!
Claire says
Oh yum Clare. I drank so much milk in the beginning!
The Café Sucre Farine says
Such a simple but yummy looking recipe. Lucky Will to wake up to such treats!
Claire says
He wasn't too lucky this time... they were all packaged up for his niece!
Jennifer @ Delicious Everyday says
I used to love Milo when I was little, especially on ice cream. I love the idea of your milo biscuits. Very Australian :D And yes, I do get on a roll with certain things, themes and ingredients. Especially when I come across something I really love.
Claire says
Oh no Jen I'd totally forgotten about Milo on ice cream. I have vanilla in the fridge and Milo. May have to indulge tonight!
Maureen | Orgasmic Chef says
I think I'd like these but I might try chocolate chips in there too. Just for overkill.
Claire says
Nothing wrong with overkill if it involves chocolate.