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.
Makes 50-60 biscuits
This dough freezes very well. To use the dough at a later stage, half the dough and freeze the rest.
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)
- 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