Recipe: Children’s Favorite Milo Biscuits

Anyone who loves chocolate malt powder will love this easy and simple recipe. Named for the chocolate malt powder, these biscuits are particularly popular in Malaysia, Singapore, Australia and New Zealand, and parents often use the biscuits as simple snacks or treats for their children. The malt powder first appeared on shelves in the 1930s, and many people remember seeing the simple green cans in their pantries. Though originally available only in Australia, the manufacturer of the malt powder began selling the product in different countries, which increased its popularity. The recipe for this traditional cookie dates back to the 1940s, and many families have their own secret recipes.

Mix one cup of all-purpose flour with one and ¼ cup Milo powder and one teaspoon baking powder in a small bowl. Add a pinch of salt, mix the ingredients again and set to the side. In a separate bowl, mix one stick of unsalted butter with one egg and one teaspoon of vanilla extract. If the butter is too hard or hasn’t softened enough, cream the ingredients in a stand mixer. The mixer will cream the ingredients and remove any lumps. Slowly add one tablespoon of UHT milk to the mixture.


Milo Cookies


After combining the ingredients, slowly add ¾ cup of granulated sugar to the mixture. Add one cup of the dry ingredients until well combined. Add the rest of the dry ingredients one cup at a time and fully formed. If the mixture looks too dry, add one to two tablespoons of whole milk. The cookie mixture should have a slightly crumbly texture but form a dough when pressed with fingers. Turn the mixer off, add ¾ cup of chocolate chips and incorporate the chips by hand. Not everyone uses chocolate chips in their recipes, but the addition of the chips adds an extra layer of chocolate flavor to the finished biscuits.




Form the dough into small balls approximately one inch in diameter, and place the cookie balls on a baking sheet lined with wax paper. The wax paper makes clean up easy and makes it easier to remove the baked cookies from the sheet. Leave a gap of at least two inches in between each cookie as the dough will spread as it bakes. Some people also make these biscuits into drop cookies by simply placing teaspoons of the dough on the sheet instead of forming the dough into balls.






milo cookies



Bake the cookies for 10 minutes in an oven set to 375 degrees Fahrenheit. The cookies should have an evenly browned top and still be slightly soft in the center, but it might take up to 15 minutes to bake fully depending on the oven and altitude. Place the baked cookies on a flat counter or drying rake until cool. Once baked, the biscuits will keep for up to one week. Serve the biscuits with an ice-cold glass of F&N fresh UHT milk at Red-Mart, or a glass of malted milk. The cookies will keep well in a plastic bag or cookie jar.


Cookie jar


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