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. 😀 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! 🙂 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
Ingredients
- 125 g unsalted butter softened
- 125 g potato starch
- 55 g cake flour
- 40 g Milo powder or Ovaltine/malt powder
- 30 g icing sugar
- Pinch of fine salt
Instructions
- Preheat oven to 170C
- Cream butter with mixer for about a min.
- Sift icing sugar, salt, 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.
Notes
