It’s Marvellous How Good These Milo Cookies Taste

So, while many quarantine bakers whip up chocolate chip cookies during the Circuit Breaker, we took inspiration from our favourite childhood drink to bake these easy-to-make Milo cookies. Besides, not everyone has cocoa powder or chocolate chips lying around in their fridge, whereas Milo is a more common pantry staple in Singapore.

Photo: Redmart

This recipe requires little skill on the part of the baker, so it's great to try it out with young, restless children. If you don’t have a standing mixer, just mix it all up in a large bowl with a wooden spoon. The cookies emerge crisp around the edges and soft in the centres, and will get chewier the longer you keep them. Fresh out of the oven, they are almost too sweet — but that sweetness mellows out overnight and a yummy maltiness emerges. So try to leave them uneaten for eight hours if possible (we know that’s difficult advice to follow since we scarfed down five cookies as soon as they were cool enough to consume). These munchkins really just keep getting better with time.

Makes about 36 cookies

Ingredients:

1 tsp baking powder

155g plain flour

a pinch of salt

125g unsalted butter, softened at room temp for 10 mins

110g caster sugar

115g soft brown sugar

1 egg (weighing 60 grams in its shell)

½ tsp vanilla extract

70g Milo

1. Preheat oven to 180°C. Line two baking trays with baking paper.

2. Whisk baking powder, flour and salt together in a bowl. Set aside.

3. In the bowl of a standing mixer, cream butter and both sugars on medium speed until creamy, about 1.5 mins. You can also do this by hand if you don’t have an electric mixer.

4. Add the egg and vanilla extract and beat till it is smoothly incorporated, about 1 min.

5. Add the Milo and beat on low speed to incorporate, about 30 sec.

6. Still on low speed, add the flour mixture and beat till smoothly incorporated, about 45 sec.

7. Scoop out heaped tablespoons full of dough and drop them on the lined baking trays about two inches apart as they’ll need space to spread as they bake.

8. Bake for about 12 to 14 mins, rotating the trays halfway through baking. Bake till the edges are crisp and dark, and the middles are still a little soft (they'll look a little undercooked/shinier in the centre).

9. Let the cookies cool in their trays on a wire rack for 10 mins before transferring the cookies onto a wire rack to cool completely.

10. The cookies will keep in an airtight container for up to four days at room temperature, or up to a fortnight in the fridge.

Annette Tan