I have always loved to drink Milo since young. For any of you unfamiliar with Milo, it is a tastier, chocolatey version of Ovaltine. Since coming to the UK, I do miss drinking cold Milo and Milo Dinosaur (a Singaporean drink – cold Milo with undissolved Milo powdered). So I decided to bake a cookie out of Milo. It was a great success! All my family members love it! You can get Milo in most Asian supermarkets like Wing Yip or you can also try the world food aisle of Asda. Strangely, depending where you buy it from, it can taste different depending where it was imported from. We prefer the South Africa import over Malaysia. So this is my Milo Almond Cookies!
- 150g butter (softened)
- 150g caster sugar
- 4 egg yolks
- 270g plain flour (sieved)
- 40g Milo powder (sieved)
- ½ tablespoon of baking powder
- 70g of toasted almond flakes
- Whisk butter and caster sugar until light and fluffy. Add the egg yolks in batches and beat well.
- Sift in the flour, Milo and baking powder into the mixture and knead it into a dough.
- Place the dough into zip lock bag, flatten it slightly and refrigerate for 30 minutes or more. Wait until it has hardened. If you are in a hurry and don’t want to wait, then place it in the freezer.
- Remove the dough from the bag and place it on a flour-dusted workspace. Wrap the dough using baking paper and shape it into a square/rectangular log.
- Refrigerate until it is slightly hardened.
- Remove the dough and slice the dough into small slices. Place them on the baking tray.
- Bake in oven for 15 minutes at 160°C fan assisted.
Once cooled, these cookies are lovely and crunchy and we could easily have finished them up in one go! This recipe will make at least 25 – 30 cookies. It is best to eat it within a few days or keep it in a tightly sealed container.