Bakeconomy, Sweet Bakes

Milo & White Chocolate Cookies

4th July 2016

Milo? I hear you say. Yes, that childhood staple (well at least in and around South East Asia) of malty chocolaty goodness. Definitely in my top list of things that make you go mmm… The closest UK equivalent I can think of is a mix of hot chocolate and Horlicks. Although I have recently seen that you can buy the iconic green tins in various UK supermarket chains now!

I absolutely adore Milo, whether it be in its usual drinkable form mixed with water or milk, or even topping a bowl of porridge. Thanks to a recent visit from one of my cousins, I’ve been stocked up with 2kg of powdery yum. So I thought I’d venture into baking with Milo too.

I came across this recipe which I’ve adapted a little to use my preferred sugars and the addition of white chocolate. These cookies are so easy to make. You get a light crispy edge and a little bit a chew towards the middle. Flavour wise they come out a moorishly light chocolate flavour, not too heavy on the sweet side save for little bursts of white chocolate.

Makes 35-40 cookies

125g salted butter
100g golden caster sugar
50g light muscovado sugar
1 large egg
200g self raising flour
100g milo powder
100g white chocolate, chopped

1. Heat oven to 180 degrees/160 degrees fan and line a couple of baking trays with baking paper.

2. Cream butter and sugar together thoroughly before mixing in the egg.

3. Lower your mixing speed and combine flour and milo in 4 lots. Then add the chopped white chocolate. Your mix should be looking fairly thick now and you may want to give it a last mix about with a wooden spoon to make sure the white chocolate is evenly distributed.

4. Scoop out rough 1 Tbsp quantities of mix, roll into balls and then place on the baking tray. Space your dough balls out about 3-4cm apart.

5. Once you’ve filled your tray as much as you can, use fork dipped in water to lightly press down on each dough ball to flatten to about half to 1cm.

6. Bake for 15 minutes then allow to cool for about 5 minutes on the baking tray before transferring to a cooling rack and cracking on with your next batch.

Have you ever tried Milo and are you a fan? Next up I think I might try making some kind of Milo Cheesecake, oh yes!


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