My favourite ice cream recipe of all time remains my Milo recipe - it comes out perfect every time and when I make this, half of it is usually gone before it even makes its way out of the ice-cream machine into the container to be frozen. And, for extra Milo goodness, I even sprinkle it on top of the ice-cream for the crunch!
My Milo love comes from deep seated childhood memories. I grew up drinking Milo on a daily basis. I didn't have it stirred with cold milk as is the traditional method, but rather with condensed milk and hot water, made into a hot chocolate of sorts... and then in summer, over ice. For those of you who haven't tried this, please do so. But remember one thing: amp up the condensed milk - it makes it so much better!!
So what next for Milo? I drink it, I make ice-cream out of it, so what next was there to do but to bake with it? I was working from home and I really didn't want to go to the fuss of baking a cake. I wanted something nice and easy, and decided to make Milo cookies! I took a tried and true cookie recipe that I use and adapted it... the first two batches turned out not so great, but this batch was just right! Chewy, soft, sweet and with the distinct Milo taste, these cookies were so moreish and disappeared in no time!
125g butter, at room temperature and cubed
3/4 cup brown sugar
1 egg, at room temperature
1 cup Milo
1 1/2 cups self raising flour
Extra Milo to sprinkle on the cookies
1. Preheat oven to 180 degrees Celsius and line two large baking trays.
2. In a bowl or mixer, beat the cubed butter (make sure it's a room temperature!) and the brown sugar until fluffy - about 3 minutes.
3. Add the egg to the mix and beat for another 2 minutes, scraping down the sides of the bowl.
4. Add the Milo and continue to beat for another 2 minutes until all combined.
5. Sift in the self raising flour and beat only until just combined - i.e. when all the flour is now the chocolately colour! Make sure to scrape down the sides of the bowl as well.
6. Using two tablespoons, spoon and then drop the cookie dough mixture onto the sheets. Make sure you space them at least an inch apart as they do spread a little.
7. Using a clean tablespoon, flatten the balls of dough down until about 1cm thick and sprinkle some extra Milo on top of the cookie - it doesn't really add much flavour, but it does look nice!
8. Bake both trays in the oven for 6 minutes, and then switch the trays, and bake for another 6 minutes.
9. Remove from the oven and let it sit for 5 minutes in the trays, and then transfer to a wire rack to cool to room temperature.
These cookies are best enjoyed with a glass of milk, or crumbled over ice cream, or dipped into hot chocolate.. or on their own! They are chewy and soft, and would be extra special with some white choc chips mixed through... that's definitely on the list for the next time I bake these cookies!
Hope you enjoy them,