By Kirsten McKechnie
Australia Day at our house is often celebrated with a BBQ- sausages and an array of seafood along with some punchy salads. Lots of big flavours. We are lucky to call some wonderful dishes our own (let’s not get into the debate of whether they actually are or not…) and although Milo is enjoyed in many countries, the recipe was developed here in Australia back in the 1930′s. This year we will be settling back after our BBQ lunch with an iced coffee and some delicious Milo Cookies, I hope you like them too!
2 cups flour
1/4 cup cocoa powder
4 tbsp malted milk powder
1 tsp salt
1 tsp bi-carb soda
220 g butter
3/4 cup light muscarvado sugar
3/4 cup sugar
1/4 cup sour cream
150 g white chocolate chips
150 g dark chocolate chips
extra white chocolate and milo to decorate
1. Combine all the dry ingredients (except for the chocolate chips) in a bowl and mix. Set aside.
2. Using an electric mixer, beat the butter and sugar for several minutes on a medium speed until they become lighter in colour.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the sour cream and stir well to combine.
5. Add in the flour mixture and stir until just combined.
6. Finally, mix in the chocolate chips!
7. Pop the cookie dough into the fridge for at least an hour to chill.
8. Preheat your oven to 190°C.
9. Scoop heaped tablespoons of cookie dough onto a lined baking tray, you will need to leave about 5cm between cookies as they spread quite a lot.
10. Bake for about 15 minutes or until the edges of the cookies are crispy.
11. Let the cookies cool to the touch and then transfer them to a rack.
12. Once they have cooled completely, if you would like to decorate them, simply melt some extra white chocolate and stir in a couple of teaspoons of milo (until you are happy with the colour!) Use a zip lock bag with the corner cut off to pipe chocolate across the tops.