If you are a fan of Milo, you will most probably love Milo biscuits. They are crunchy on the outside, soft and Milo-ish inside, and goes very well with a glass of cold milk.
The original recipe for these biscuits was published in an Afrikaans Travel Magazine called Weg, but we tweaked it a little bit to our own tastes. Feel free to double or triple the recipe.
Yields 38 biscuits, each about 6 cm in diameter.
- 115 gram butter
- ½ cup (125 ml/100 gram) white sugar
- ½ cup (125 ml/70 gram) soft brown sugar
- 1 egg
- ½ teaspoon (2 ml) vanilla essence
- ½ cup (125 ml/50 gram) Milo
- Pinch of salt
- 1 teaspoon (5 ml) baking powder
- 1⅓ cup flour (330 ml/160 gram)
- 100 gram slab milk chocolate, chopped into chunks
½ cup (125 ml) chocolate chips
- Cream the butter and sugar together until creamy.
- Add the egg and vanilla essence and beat well.
- Add the Milo and mix.
- Sift salt, baking powder and flour and add to the mixture.
- Add the chocolate (or choc-chips) and combine well.
- Allow the dough to rest for 10 minutes while pre-heating the oven to 180°C.
- Use a teaspoon to measure off small balls of dough and place them on a baking tray, but not too close to each other, as the biscuits will flatten and spread out while baking.
- Bake for 12 minutes.
- Use a spatula to loosen each biscuit from the baking plate, but allow them to cool completely before removing them from the tray.