Milo reminds me of comfort days as a child, winter days, and every day of my pregnancies when I craved the stuff.

For those who watch their and their kids’ sugar content, good news is that Nestlé Milo now has 26% less sugar, and more malt, cocoa and milk. A glass will now contain less than a teaspoon of added table sugar, and it still tastes pretty good.

A few years ago, I published one of my favourite cookie recipes, which has Milo as a key ingredient. They’re very more’ish, and worth bookmarking/popping into your recipe book/sticking on the fridge.

Milo Biscuits

Makes 50-60 biscuits

This dough freezes very well. To use the dough at a later stage, half the dough and freeze the rest.

INGREDIENTS

3  large eggs

375ml white sugar (300g)

375ml brown sugar (300g)

375g soft margarine

5ml vanilla essence

4 x 250ml self-raising flour (500g)

375ml Milo granules

375ml chocolate chips (120g)

METHOD

• Preheat the oven to 180°C and lightly grease 2 baking trays
• Beat the eggs with the white and brown sugar. Add the margarine and vanilla essence and mix well
• Sift the flour into a bowl and add the Milo and chocolate chips
• Stir into the egg mixture to form soft dough
• Drop teaspoonfuls of the dough onto baking trays, leaving a 5cm gap between each ball
• Bake for 10-15 minutes
• Cool the biscuits for 15 minutes before removing from the tray