Cookies Dessert

Melt-in-mouth Milo German Cookies

Yum

Its been sometime since I last made something with Milo (Malted chocolate drink). Since Chinese New Year is just around the corner, I wanted to bake some melt in the mouth cookies. Last week, my mum, aunts, and I had a little pineapple tarts making party. The tarts turned out really well and they literally melt in the mouth. I’m salivating just thinking about it!! Excuse me while I run to the kitchen to pop a couple in my mouth…

Back. ๐Ÿ˜€ After a long (and busy) week at work, I needed to de-stress, so I looked through my ‘baking shelf’ and found that I have all the ingredients I needed to make German Cookies. I was also thinking to myself… wouldn’t it be really neat if I have bite size Milo cookies that melts in my mouth?! Then came this recipe, which I’m extremely please to share with all of you! ๐Ÿ™‚ Hope you’ll like it as much as I did!

Ps. If you do not live in Asia or Aussie, I’m sure you can get Milo from Asian supermarket or substitute with malt powder.

Preheat oven to 170C
Cream butter with mixer for about a min.
Sift icing sugar and Milo powder together into butter.
Use a spoon to get as much as the clumps through the sieve as possible.
Discard the larger grains of Milo.

Cream butter & icing mixture until light and fluffy.
Sift cake flour & potato starch together.
With mixer on low, slowly add in the flour mixture.

The dough should be soft & sticky, but you will be able to handle it.
You may want to chill your dough to make it more pliable if you wish.

Roll the dough into 2-3 cm balls.
Place them on baking sheet about an inch apart.

Dip a fork in water (to prevent sticking), press it down on the cookie dough to make imprints and flatten dough.
The cookie doesn’t really spread when baking.

Bake for 15 mins.
Cool for 5 mins before transferring to wire rack to cool completely.
Serve with a cup of milk, ice-Milo, or hot Milo.

Melt-in-mouth Milo German Cookies
Makes about 60 cookies
Write a review
Print
Ingredients
  1. 125g unsalted butter, softened
  2. 125g potato starch
  3. 55g cake flour
  4. 40g Milo powder (or Ovaltine/malt powder)
  5. 30g icing sugar
  6. Pinch of fine salt
Instructions
  1. Preheat oven to 170C
  2. Cream butter with mixer for about a min.
  3. Sift icing sugar, salt, and Milo powder together into butter.
  4. Use a spoon to get as much as the clumps through the sieve as possible.
  5. Discard the larger grains of Milo.
  6. Cream butter & icing mixture until light and fluffy.
  7. Sift cake flour & potato starch together.
  8. With mixer on low, slowly add in the flour mixture.
  9. The dough should be soft & sticky, but you will be able to handle it.
  10. You may want to chill your dough to make it more pliable if you wish.
  11. Roll the dough into 2-3 cm balls.
  12. Place them on baking sheet about an inch apart.
  13. Dip a fork in water (to prevent sticking), press it down on the cookie dough to make imprints and flatten dough.
  14. The cookie doesn't really spread when baking.
  15. Bake for 15 mins.
  16. Cool for 5 mins before transferring to wire rack to cool completely.
Notes
  1. For a stronger Milo taste, add more Milo powder. I highly suggest to lessen the amount of flour in proportion to the additional Milo powder added if it's quite substantial. Texture of final product changes when the dough is too dry (ie cookie looses the melt in mouth effect and just becomes bite size crumble cookies). If you find the dough too soft to handle, the butter may have softened too much/melted in the sweltering tropical heat. Try chilling the dough for an hour before rolling it.
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
I am submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHomโ€™s Mom and co-hosted by me, Victoria Bakes!

 

 

Print Friendly
Curry Leaves Aglio Olio
Kani Avocado Salad with Wafu Dressing

You Might Also Like

32 Comments

  • Reply
    MonuTeena RecipesPassion
    19 January, 2014 at 6:18 am

    Hi my dear ; hope you are doing great; cookies are looking just great and mouth watering;
    you have been nominated by me for "Liebster Award"
    See the Link : Liebster Award forwarded by Recipes Passion ๐Ÿ™‚
    Love Monu Teena

  • Reply
    Victoria Bakes
    16 January, 2015 at 1:03 am

    i printed this!!! gonna make it so soon!!!

  • Reply
    Fion@่ฝฉๅฎๅฆˆ
    16 January, 2015 at 8:25 am

    I never try using Milo in my any bakes yet,this certainly would be very popular,coz my sons loveeee Milo..
    Thanks for sharing with Best Recipes

  • Reply
    Anonymous
    17 January, 2015 at 4:21 pm

    Hi, can I replace potato starch with wheat starch or corn flour/starch? Thanks!

    • Reply
      delishar
      18 January, 2015 at 3:05 am

      Hi hi! I wouldn't recommend substitution as it may alter the texture of the end product. ๐Ÿ™‚

  • Reply
    Anna
    27 December, 2015 at 1:07 pm

    Hi, I love this simple recipe. Can I use my twin beaters ( I am using a Kenwood Chefette) for step 8 on low speed ?
    I have never use my twin beaters on flour mixture. I always end up using my spatula or balloon whisk. I always thought twin beaters are for cream/beating wet ingredients only like butter, eggs, sugar.
    Thanks!
    Anna

    • Reply
      Sharon Lam
      28 December, 2015 at 2:39 am

      Hi Anna, I used my twin beaters for this recipe and it works out fine. Just expect a little flour cloud. ๐Ÿ™‚ nothing too major though.

      • Reply
        Anna
        28 December, 2015 at 4:15 pm

        Thanks ! I will try your recipe soon! Anna

  • Reply
    Laura
    13 January, 2016 at 8:34 am

    Hi Sharon
    Can I omit this milo in the recipe totally . Thanks for your generous sharing.
    Laura

  • Reply
    Happy baking
    13 January, 2016 at 12:21 pm

    Hi, may I know what is cake flour? Do u mean self-raising flour? Tku

    • Reply
      Sharon Lam
      13 January, 2016 at 8:22 pm

      Cake flour is a finely milled, very low protein flour. Cakes using cake flour rises more and has a fluffy, tender texture. Cake flour is not self-raising flour and does not contain baking agent unlike self-raising flour.

  • Reply
    Elaine Q
    22 May, 2016 at 9:33 pm

    Hi, Sharon, Thank you for sharing this melt in the mouth cookies, ,I have been searching for a good melt in mouth cookies which my hubby is craving for. Will like make it for him. Thank you for this so please to follow receive.๐Ÿ˜

  • Reply
    Gina
    21 July, 2016 at 7:36 pm

    Hi Sharon can I use the Cadbury drinking chocolate powder instead of Milo?

    • Reply
      Sharon Lam
      22 July, 2016 at 3:02 am

      Hi Gina, I don’t see why not. Just need to know how sweet the chocolate mix is and adjust the sugar. ๐Ÿ™‚

  • Reply
    Gini
    12 December, 2016 at 11:39 am

    hi I can’t find potato starch. only tapioca starch and sweet potato flour… any substitutes?

    • Reply
      Sharon Lam
      12 December, 2016 at 6:03 pm

      Hi potato starch is also known as potato flour. However, some readers have used corn flour with success.

  • Reply
    Mye
    12 December, 2016 at 3:59 pm

    Any substitution for potato flour?

    • Reply
      Sharon Lam
      12 December, 2016 at 6:02 pm

      Some readers have used corn flour with success.

  • Reply
    Diana
    12 December, 2016 at 7:00 pm

    Hi Sharon, would you recommend Horlicks instead of milo?

    • Reply
      Sharon Lam
      12 December, 2016 at 9:11 pm

      Hi Diana, yes. Horlicks can be used in place of Milo. ๐Ÿ™‚

  • Reply
    Gini
    14 December, 2016 at 1:50 pm

    Hi Sharon I tried making them today and they were superb.. Many thanks for your recipe:)

    • Reply
      Sharon Lam
      14 December, 2016 at 7:22 pm

      Hi Gini! Thank you so much for the feedback! I really appreciate you taking the time to let me know. So glad you liked the cookies. ๐Ÿ˜€

  • Reply
    Swee
    7 January, 2017 at 2:40 pm

    Hi Glad to come across this Milo cookies, can I ask if there is a strong aroma of Milo smell after baking ? If not how much more Milo should I add?

    • Reply
      Sharon Lam
      8 January, 2017 at 8:48 am

      Hi Swee, hmmm strong can be subjective. If you like it stronger, you can add another 10g Milo powder. But do take away 8-10g of cake flour from the mix when you do so.

  • Reply
    Julia Foo
    14 January, 2017 at 12:40 pm

    Hi Sharon,
    Saw some recipe does not use floor, just only potato starch ….so, if without putting cake flour, is it still ok? Thanks!

    • Reply
      Sharon Lam
      17 January, 2017 at 7:59 am

      Hi Julia, I must have missed your message! I’ve not tried without cake flour before. So I can’t advise. You can use the other tested recipes without cake flour if you prefer not to have any wheat flour in your batter.

  • Reply
    Eliza
    18 January, 2017 at 9:28 am

    tried the recipe but sadly the nice round balls spread out into one big flat rectangle in the oven ๐Ÿ™ any idea why? the only step i didnt do was to chill the dough as it was still manageable ๐Ÿ™

    • Reply
      Sharon Lam
      18 January, 2017 at 8:46 pm

      Hi Eliza, sorry it didn’t work out for you. Hmmm, did you follow the ingredients to the T? Any changes? There could be multiple reasons why the cookie spread, which it shouldn’t have. Butter too soft in our hot weather, oven too hot causing butter to melt before the flour can set. Pressing the cookies down too flat before baking. Measuring ingredients wrongly. Many had tried this recipe and it worked well for them, the only change made by them is usually adding more Milo powder to intensify the taste. I hope you this helps a little in your troubleshooting.

    Leave a Reply