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Melt-in-mouth Milo German Cookies

Makes about 60 cookies


  • 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


  • 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.


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.