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
- 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.
MonuTeena RecipesPassion19 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 🙂
Love Monu Teena
Victoria Bakes16 January, 2015 at 1:03 am
i printed this!!! gonna make it so soon!!!
Fion@轩宏妈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
Anonymous17 January, 2015 at 4:21 pm
Hi, can I replace potato starch with wheat starch or corn flour/starch? Thanks!
delishar18 January, 2015 at 3:05 am
Hi hi! I wouldn't recommend substitution as it may alter the texture of the end product. 🙂
Anna27 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.
Sharon Lam28 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. 🙂 nothing too major though.
Anna28 December, 2015 at 4:15 pm
Thanks ! I will try your recipe soon! Anna
Sharon Lam30 December, 2015 at 2:32 am
Most welcome, Anna!
Laura13 January, 2016 at 8:34 am
Can I omit this milo in the recipe totally . Thanks for your generous sharing.
Sharon Lam13 January, 2016 at 9:27 am
Yes, you can replace it with flour or try this chocolate version.
Laura13 January, 2016 at 11:15 am
Thanks for your quick reply . Will try your recommended version ???
Happy baking13 January, 2016 at 12:21 pm
Hi, may I know what is cake flour? Do u mean self-raising flour? Tku
Sharon Lam13 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.
Elaine Q22 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.😍
Best Recipes #6: My homemade cookies ~ melt in mouth milo cookies 最棒食谱 #6 の我的拿手曲奇饼干~ 入口即化美禄曲奇 – Victoria Bakes2 June, 2016 at 8:57 am
[…] Recipe adapted and modified from Delishar […]
Gina21 July, 2016 at 7:36 pm
Hi Sharon can I use the Cadbury drinking chocolate powder instead of Milo?
Sharon Lam22 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. 🙂
Gini12 December, 2016 at 11:39 am
hi I can’t find potato starch. only tapioca starch and sweet potato flour… any substitutes?
Sharon Lam12 December, 2016 at 6:03 pm
Hi potato starch is also known as potato flour. However, some readers have used corn flour with success.
Mye12 December, 2016 at 3:59 pm
Any substitution for potato flour?
Sharon Lam12 December, 2016 at 6:02 pm
Some readers have used corn flour with success.
Diana12 December, 2016 at 7:00 pm
Hi Sharon, would you recommend Horlicks instead of milo?
Sharon Lam12 December, 2016 at 9:11 pm
Hi Diana, yes. Horlicks can be used in place of Milo. 🙂
Gini14 December, 2016 at 1:50 pm
Hi Sharon I tried making them today and they were superb.. Many thanks for your recipe:)
Sharon Lam14 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. 😀
Swee7 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?
Sharon Lam8 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.
Julia Foo14 January, 2017 at 12:40 pm
Saw some recipe does not use floor, just only potato starch ….so, if without putting cake flour, is it still ok? Thanks!
Sharon Lam17 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.
Eliza18 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 🙁 any idea why? the only step i didnt do was to chill the dough as it was still manageable 🙁
Sharon Lam18 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.
Wendy Wong7 August, 2017 at 4:11 pm
Just tried baking the milo cookies and it’s so nice! crispy and sweetness is also just right. Thanks for sharing this recipe 🙂
Sharon Lam7 August, 2017 at 9:43 pm
Hi Wendy~! So glad you liked it. 🙂 Thank you for the feedback, dear!