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These Milo Biscuits are an all-time Australian favourite! Made from just 5 basic ingredients, these quick and easy biscuits are sure to be a hit with the entire family. 

Milo Biscuits

These Milo Biscuits are an all-time Australian favourite! Made from just 5 basic ingredients, these quick and easy biscuits are sure to be a hit with the entire family. 
5 from 31 votes
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Course: Biscuits
Cuisine: Baking
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 24 biscuits
Calories: 141kcal

Ingredients

  • 170 g (¾ cup) caster sugar
  • 125 g butter softened to room temperature
  • 1 egg
  • 65g (½ cup) Milo (or malted milk powder)
  • 190g (1 ½ cups) self raising flour
  • 150 g white chocolate melted, optional
  • sprinkles (or 100s and 1000s), optional

Instructions

Conventional Method

  • Preheat oven to 160 degrees celsius (fan forced) and line two flat baking trays with baking paper. Set aside. 
  • Cream the caster sugar and butter until pale. 
  • Add the egg and beat to combine. 
  • Add the Milo and self raising flour and mix to combine. 
  • Chill the dough in the fridge for a minimum of 30 minutes to help the biscuits keep their shape when cooked (optional step).
  • Roll the mixture into tablespoon-sized balls and place onto the prepared trays (leaving a gap to allow for spreading). Press the balls down slightly.
  • Bake for 15 minutes. Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely. 
  • Optional: When the biscuits are completely cooled, decorate with a small amount of melted white chocolate and sprinkles. 

Thermomix Method

  • Preheat oven to 160 degrees celsius (fan forced) and line two flat baking trays with baking paper. Set aside. 
  • Place the caster sugar and butter into the Thermomix bowl. Add the butterfly and mix on Speed 4, 20 seconds. Scrape down the sides and repeat once more (or until pale and fluffy). 
  • Add the egg and mix for a further 10 seconds, Speed 4. 
  • Remove the butterfly, add the Milo and self raising flour and mix on Interval (knead function) for 1 minute (or until completely combined). 
  • Chill the dough in the fridge for a minimum of 30 minutes to help the biscuits keep their shape when cooked (optional step).
  • Roll the mixture into tablespoon-sized balls and place onto the prepared trays (leaving a gap to allow for spreading). 
  • Press the balls down slightly. Bake for 15 minutes.
  • Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely. 
  • Optional: When the biscuits are completely cooled, decorate with a small amount of melted white chocolate and sprinkles. 

Notes

Top Tips For Making Milo Biscuits:
Equipment: This recipe takes no time at all if you have hand-held beaters, a stand mixer or a Thermomix to beat the mixture together. However, if you don't have these, you can beat the mixture by hand using a spoon or whisk. 
Milo Substitutes: Milo is a brand of malted milk powder made by Nestle and readily available from all supermarkets in Australia. If you can’t buy Milo, you can use any brand of malted milk powder you like. I often use the Aldi brand when making these biscuits and they’re just as delicious. 
Chilling The Dough: Placing the dough into the fridge for 30 minutes will help the cookies to hold their shape better when cooked. Even after chilling, the cookies will still spread a little when baked (thanks to the self-raising flour) but not as much as as non-chilled dough. Please note: chilling the dough is an optional step – the cookies are just as delicious without chilling the mixture first. 
Baking Time: Bake the biscuits for 15 minutes in 160 degrees celsius fan-forced oven. They will still be soft at this stage, but will firm up on cooling.
Chewy Biscuits: The Milo makes the biscuits deliciously chewy on the inside. Do not overcook the biscuits as you'll lose that yummy crunch on the outside and chewiness on the inside. 
Decorating The Cookies: I like to decorate the Milo cookies with melted white chocolate and sprinkles - however this is completely optional. 
Storage: These cookies can be stored in an airtight container at room temperature for up to 1 week. Alternatively they can be frozen for up to 1 month. The biscuits will start to soften after a few days (but are still super yummy!). 
Thermomix Specific Notes: If you're making this recipe in a Thermomix, you can use either a TM31, a TM5 or a TM6. 
 

Nutrition

Calories: 141kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 57mg | Potassium: 49mg | Fiber: 1g | Sugar: 12g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.1mg