If you are a fan of Milo, you will most probably love Milo biscuits.
They are crunchy on the outside, soft and Milo-ish inside, and goes very well with a glass of cold milk.
Yields 38 biscuits, each about 6 cm in diameter.
• 125 gram butter
• ½ cup (125 ml/100 gram) white sugar
• ½ cup (125 ml/70 gram) soft brown sugar
• 1 egg
• ½ teaspoon (2 ml) vanilla essence
• ½ cup (125 ml/50 gram) Milo
• Pinch of salt
• 1 teaspoon (5 ml) baking powder
• 1¼ cup flour (310 ml/160 gram)
• 100 gram slab milk chocolate, chopped into chunks or ½ cup (125 ml) chocolate chips
Cream the butter and sugar together until creamy.
Add the egg and vanilla essence and beat well.
Add the Milo and mix.
Sift salt, baking powder and flour and add to the mixture.
Add the chocolate (or choc-chips) and combine well.
Allow the dough to rest for 10 minutes while pre-heating the oven to 180°C.
Use a teaspoon to measure off small balls of dough and place them on a baking tray, but not too close to each other, as the biscuits will flatten and spread out while baking.
Bake for 12 minutes.
Use a spatula to loosen each biscuit from the baking plate, but allow them to cool completely before removing them from the tray.