Easy Milo biscuits recipe (Australian cookies) (2024)

Easy Milo biscuits recipe (Australian cookies) (1)

Milo biscuits – the perfect Australian treat. They’re quick and easy to bake. With just 5 ingredients they taste delicious.

Easy Milo biscuits recipe (Australian cookies) (2)

EasyMilo biscuit recipe

I used to be a Milo addict.

It’s embarrassing to admit but 11 teaspoons was my regular dosage in an ice cold glass of milk.

But why stop at adding to to milk – hello Milo cookies.

These delicious biscuits are really simple to make and budget-friendly.

They make a great alternative to classic chocolate chip cookies.

Easy Milo biscuits recipe (Australian cookies) (3)

Let me tell you about my niece when she was younger.

Pretty much every time that she visited, the first thing she said after ‘hello’ was ‘do you have any biscuits?’

Apparently this is something she says when she visits most houses.

But after being treated to a couple ofchocolate freckle biscuitshere one day, she expected me to have something better than a plain biscuit from a packet in answer to her question.

Easy Milo biscuits recipe (Australian cookies) (4)

For her third Birthday I thought a nice little add-on to her present would be a big bag of her very own biscuits made with Milo.

What do you need to make easy Milo biscuits

To make Milo biscuits you will need:

  • Butter
  • Caster sugar– you could use brown sugar but the finished cookie will be a little more chewy than crunchy
  • Egg– free-range if possible
  • Self-raising flour– here’s how to make it with plain flour and baking powder
  • Milo– you can get a tin of Milo from most regular supermarkets in Australia
Easy Milo biscuits recipe (Australian cookies) (5)

After rolling the balls, flattening and popping them in the oven, I had baked a batch of biscuits and hot dog rolls before my husband had even emerged from bed.

Thank you inability to sleep with giant baby in my stomach (I made these the first time when I was pregnant).

How to make easy Milo biscuits

  1. Stare by pre-heating the oven to 160C fan-forced and line two baking trays with baking paper.
  2. In the bowl of an electric stand mixer (or using an electric beater), beat the butter and caster sugar together until light and creamy.
  3. Scrape the sides then beat in the egg.
  4. Add the flour and Milo (the dry ingredients) and mix slowly until a dough forms.
  5. Using a level tablespoon (for smaller cookies use a teaspoons of mixture) of dough at a time, roll it into balls and place on the lined baking trays leaving at least 4cm between each one.
  6. Flatten the balls slightly and bake for about 12-15 minutes or until golden brown.
  7. Leave to rest on the oven trays for 5 minutes and then transfer to a wire rack to cool completely.
  8. Store in an airtight container at room temperature.

Other ways to make the dough

The biscuit dough can be made my hand with good old muscle power in a large bowl with a wooden spoon or in the Thermomix or food processor.

Easy Milo biscuits recipe (Australian cookies) (6)

The recipe said that it makes 20.

I only used half the dough (popped the rest in the freezer for later) and made 20 which I thought were quite a reasonable size so unless you want jumbo cookies, the recipe makes 40.

How to freeze the milo biscuit dough

I often freeze biscuit dough for quick cookie making.

Press the dough into a disk, wrap in plastic wrap and freeze.

It helps to write the name of the biscuits and baking instructions on the wrapping.

What can you use instead of Milo?

Milo is a brand of malted milk powder made by Nestle.

You can get it at most supermarkets in Australia.

If you can’t buy Milo, you can substitute it with a malted milk powder.

Easy Milo biscuits recipe (Australian cookies) (7)

How to store Milo biscuits

Store the biscuits in an air-tight container for up to 4 days.

They also freeze well.

I like to pop them in a ziplock bag.

The verdict, because yes I had to try one myself?

They were nice and crunchy around the outside and a teensy bit chewy inside.

The Milo gave them a mild chocolate flavour, nothing too intense and they weren’t too sweet either.

They would go quite nicely dipped in a glass of ice-cold milk.


What about you?

Do you get on a roll with certain ingredients?

Do you ever write yourself notes months in advance and get a nice surprise when you find them?

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Easy Milo biscuits recipe (Australian cookies) (8)
Easy Milo biscuits recipe (Australian cookies) (9)

Milo biscuits

Yield: 40

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes


  • 125g butter
  • ¾ cup caster sugar
  • 1 free-range egg
  • 1½ cups self-raising flour
  • ½ cup Milo


  1. Pre-heat the oven to 160C fan-forced and line two baking trays with baking paper.
  2. In the bowl of an electric mixer, beat the butter and caster sugar together until light and creamy.
  3. Scrape the sides then beat in the egg.
  4. Add the flour and Milo and mix slowly until a dough forms.
  5. Using a level tablespoon of dough at a time, roll it into balls and place on the trays leaving at least 4cm between each one.
  6. Flatten the balls slightly and bake for 15 minutes.
  7. Leave to rest on the trays for 5 minutes and then transfer to a wire rack to cool completely.

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About The Author

Easy Milo biscuits recipe (Australian cookies) (30)

Claire Cameron

Nutrition and Wellness Coach, mum of 3 and creator of Claire K Creations, Claire Cameron is passionate about simplifying natural living for busy families.

Through good food, natural products & simple living she'll help you achieve better health and a happier planet in a quick, easy & affordable (but not hippie!) way.

Don't forget to grab your free eBook 12 Ingredients, 11 Recipes.

If you make this recipe, don't forget to share it and tag me @clairekcreations .

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  1. Juno on January 1, 2019 at 3.01 pm

    I first tried these as a desperate measure for a my daughter’s school breakup party. I was told at 10pm the night before the party that she had put me down for my Chocolate Slice recipe. Long story short I didn’t have any cocoa and couldn’t buy any early the next morning. In desperation I looked for Milo recipes and found yours. Thank You, your a life saver! Not only were they cooked and packed before we had to leave for school I am now fielding constant requests to make more! Definitely a hit with my 3 teenagers (and my husband). Thank you for a easy to make and delicious biscuit recipe.


    • Claire on January 2, 2019 at 10.19 am

      Your welcome, its definitely one to keep on hand for those last minute requests. Glad it was popular.

  2. Paige on July 4, 2018 at 8.55 pm

    Made these tonight and replaced the egg with 3 tbsp of almond butter for extra flavour – so amazing and tasty and chewy!!!


    • Claire on July 16, 2018 at 2.59 pm


  3. Paige on July 4, 2018 at 8.53 pm

    Made these and replaces the egg with 3tbsp of almond butter – AMAZING! So tasty and chewy


  4. Jeannie on June 25, 2017 at 4.42 pm

    Discovered this recipe in 2017, made it and it is definitely lovely!


  5. Audrey on October 23, 2016 at 7.27 pm

    Delicious! Crisp on the outside & soft & chewy on the inside! Plus you can taste the milo…I am sure they will fast become a household favourite! :) Thank you for awesome recipe!

    ~ One tip though, make your dough balls a little smaller than suggested as the rise & expand a lot!


    • Claire on October 27, 2016 at 3.30 pm

      You’re welcome Audrey! Thanks for the suggestion.

  6. Audrey on October 23, 2016 at 7.04 pm

    I just popped a batch of these in the oven and am waiting hopefully at the oven door for them to be ready. When making the dough I was so surprised at how milo-y they tasted! I can’t wait to taste them! :)


    • Claire on October 27, 2016 at 3.30 pm

      So glad you liked them Audrey!

    • Claire on August 9, 2016 at 1.20 pm

      Hi Colleen. Yes that is ok but you will need to add baking powder – 3 tsp.

  7. Winnie on June 11, 2016 at 9.59 pm

    Just made this with 1/4 cup sugar alteration since we dont like it too sweet. It was simple and beautiful. Thanks for sharing. It will go into Miss5’s lunch box this coming week. I make it bigger, so got around 22 of it. Happy with it. and dont have to guess. It will be gone very very soon.


    • Claire on June 13, 2016 at 8.56 pm

      You’re very welcome!

  8. Jules on April 29, 2016 at 4.34 pm

    I didn’t have caster sugar so used 1/2 cup white sugar and 1/4 cup of brown sugar.
    When my four son’s got home they devoured half the batch! Definitely a hit in this house! Thanks for the recipe


    • Claire on May 25, 2016 at 8.41 pm

      You’re very welcome Jules. Wow 4 sons! They must keep you busy baking!

  9. Mobolanle on April 3, 2016 at 12.49 am

    It’s kinda weird but I just discovered milo cupcakes and thought there should be a recipe out there for cookies as well and stumbled on this. I’m definitely going to give it a try ASAP. I’m sure it’ll be a hit with my two year old twin boys… and their father. I just need to know how long they’d keep for and how to store them. I’d appreciate a quick response please as I’d like to make them this weekend in time for their school lunch boxes. Thanks


    • Claire on April 5, 2016 at 1.22 pm

      Hi Mobolanle. They keep for a few days in an airtight container but you can freeze them and then pop them in lunchboxes in the morning to defrost by morning tea.

  10. Charissa on September 21, 2015 at 6.00 pm

    These are awesome cookies. I have made them a few times. They are a real favourite. I even made them with cocoa powder when I ran out of Milo and they also worked. They are not too sweet and very delicious. Thanks for the wonderful recipe!


    • Claire on September 22, 2015 at 2.08 pm

      You’re welcome Charissa. I’ll have to give the cocoa version a go!

  11. Karen Hogg on July 14, 2015 at 7.30 am

    These turned out great! I made mine a bit smaller so I could get close to 40. I will definately be making more. I liked that I didn’t need much in the way of ingredients. :)


    • Claire on July 14, 2015 at 1.34 pm

      Great idea Karen. More is always better!

  12. Karen on July 11, 2015 at 11.54 am

    I just made a batch of these. They taste wonderful. I was wondering if anyone else found they couldn’t get 40 cookies from the recipe using a level Tablespoon? If I measured that way I would have gotten maybe 20. So I weighed each spoon of dough to 15gm and managed to get 38 cookies. :)
    Sorry about posting twice after I hit send I realized my email wasn’t complete.


    • Claire on July 14, 2015 at 10.02 pm

      Hmm good question Karen. I must admit I’m not all that good at measuring cookie dough and usually make them a little smaller.

  13. Casey on June 18, 2015 at 2.06 pm

    I wish I had thought about this or saw this recipe when I was pregant! I had to have milo on everything.
    Just made them with my oldest though and they are fantasic!


    • Claire on June 18, 2015 at 10.05 pm

      So funny you say that Casey. I have just finished my Milo for the night. I’m re-addicted!

  14. Nicole Cooper on February 1, 2015 at 4.48 pm

    Just made these and they are a treat! Loved by all in this household so far. Thank you so much! I did add a little milk as the dough looked a little dry, but they came out very nice.


    • Claire on February 2, 2015 at 10.40 am

      Yay so glad they were a hit Nicole!

  15. Anna Elizabeth on January 20, 2015 at 9.44 am

    I felt like baking something new this morning and I thought I’d try something with Milo – it’s a big favourite in our family and like you said it’s nice to have it in a different way. I just took the first batch out of the oven and am waiting for the second to cook! They looked to yummy not to have one – they are so good! A little crunchy on the outside, and a little more chey on the inside, plus not too sweet! Love ’em! Thanks so much for this recipie, I will definitely be trying them again soon!! :)


    • Claire on January 20, 2015 at 4.09 pm

      You’re very welcome Anna! I’m glad you liked them.

  16. Connie on December 21, 2014 at 9.42 pm

    Hey, tried this seemingly delicious recipe, but I was in for a great surprise! As I was mixing the butter, I’d been a little careless and when I checked the label on my “flour” packet, only then I realised it was PLAIN FLOUR! I search around the house, looking for the Self-Raising flour I was once certain present, only to find I had ran out! I went with the recipe anyway. Though I added heaps of sugars and little milo. Also, I replaced the caster sugar with raw, not sure of how different it tasted. When I just took it out of the oven, it looked inviting, but my heart broke into a million piece when i touched and it was soft. I immediately knew that it was because I put in plain flour… I am not sure how much stars to rate it, it does look fantastic, I’ll give it a five. :)


    • Claire on December 22, 2014 at 6.38 am

      Oh no Connie! A tip for you… keep some baking powder in the house and then you can make your own self raising flour. I never buy self-raising any more! Thanks for the five!

  17. Nicole in Jakarta on November 19, 2014 at 5.59 pm

    I finally made these with replacing the caster sugar with coconut sugar & they tasted great. They were loved by husband & kids. Next time I will use something a bit more healthier than butter


    • Claire on November 19, 2014 at 7.23 pm

      Great idea Nicole. I would say you can use coconut oil instead but maybe a little less.

  18. Nicole in Jakarta on October 12, 2014 at 5.01 pm

    Just wondering if you could leave at the sugar in the biscuits & maybe substitute the sugar for coconut or quick cook oats


    • Claire on October 13, 2014 at 6.10 am

      Hi Nicole. I think leaving out the sugar might change the consistency a little too much. If you wanted to make them healthier you could try coconut sugar. It will change the taste but they should still hold together well. It would just take a bit of experimenting.

  19. Isabel in Spain on March 19, 2014 at 10.40 pm

    Hi Claire. I found your blog ckicking from link to link and must admit I enjoy it very much and find it makes the world a bit smaller reading all your entries from half way around the world from where I live!! I printed this recipe and thought I would have to substitue the Milo for a local Spanish ingredient but, to my surprise found Milo in the International foods English section of one or our local Carrefours. Needless to say I immediately picked it up (for €3.50) and that very afternoon I had a batch of “biscuits” (cookies for me) which the family loved! You can bet I will be making these ofen and feeling just a bit Australian every time I bite into one…


    • Claire on March 20, 2014 at 9.45 am

      Hi Isabel! Thank you for your lovely comments. How exciting to find Milo. It sounds like you were meant to have the biscuits. Glad you liked them.

  20. Ali on February 9, 2014 at 2.11 pm

    These look pretty spesh. Do you think sprinkling some extra milo on top before they cook would work…? Melt or burn, hmm…


    • Claire on February 10, 2014 at 9.14 pm

      Hmm would have to test and see I think.

  21. Barbara Good on February 7, 2014 at 2.09 pm

    We’re Ovaltine kids in this house (is that un-Asutralian?) but I reckon these would work just as well with ovaltine as milo and my kids would love them.


    • Claire on February 7, 2014 at 8.58 pm

      Yes I think it would too.

  22. Michelle on January 28, 2014 at 9.03 am

    Made these yesterday. Looking forward to putting a couple in my son’s lunch ox tomorrow!


    • Claire on January 28, 2014 at 10.08 am

      Hope he likes them Michelle!

  23. JJ - 84thand3rd on January 27, 2014 at 8.01 pm

    Haha you make me laugh! These sound great too :D


    • Claire on January 28, 2014 at 10.07 am


  24. The Food Sage on January 25, 2014 at 3.44 pm

    Your organisation sure paid off … for the rest of us, too. Thanks for sharing.


    • Claire on January 26, 2014 at 10.55 am

      You’re very welcome!

  25. Hotly Spiced on January 25, 2014 at 9.02 am

    These look perfect and I’m a big fan of Milo – so much nicer than Ovaltine. When I used to take Alfie to swimming lessons, (I still do) I made friends with another mother with three small children. I always used to pack food for Alfie like biscuits because he’s so thin and I have to force-feed him. She had a very chubby forceful boy who was always on the hunt for food and every week, the first thing he would say to me was, ‘Do you have any snacks?’ I learned to pack extra or Alfie would miss out again! xx


    • Claire on January 26, 2014 at 10.55 am

      Haha that’s hilarious. You were the snack mum! x

  26. The Life of Clare on January 25, 2014 at 6.14 am

    These look delicious! I love milo! My slight milk cravings have been accompanied by milo. Go you for being so productive!


    • Claire on January 26, 2014 at 10.55 am

      Oh yum Clare. I drank so much milk in the beginning!

  27. The Café Sucre Farine on January 25, 2014 at 4.55 am

    Such a simple but yummy looking recipe. Lucky Will to wake up to such treats!


    • Claire on January 26, 2014 at 10.54 am

      He wasn’t too lucky this time… they were all packaged up for his niece!

  28. Jennifer @ Delicious Everyday on January 24, 2014 at 2.19 pm

    I used to love Milo when I was little, especially on ice cream. I love the idea of your milo biscuits. Very Australian :D And yes, I do get on a roll with certain things, themes and ingredients. Especially when I come across something I really love.


    • Claire on January 24, 2014 at 3.44 pm

      Oh no Jen I’d totally forgotten about Milo on ice cream. I have vanilla in the fridge and Milo. May have to indulge tonight!

  29. Maureen | org*smic Chef on January 24, 2014 at 1.55 pm

    I think I’d like these but I might try chocolate chips in there too. Just for overkill.


    • Claire on January 24, 2014 at 3.44 pm

      Nothing wrong with overkill if it involves chocolate.

Submit a Comment

Easy Milo biscuits recipe (Australian cookies) (2024)


What is an Australian biscuit? ›

In Australia we call small baked unleavened cakes, typically crisp, flat, and sweet, biscuits. Or if we need to specify, sweet biscuits.

Are biscuits better made with butter or Crisco? ›

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

Is it better to use butter or lard in biscuits? ›

Lard has a higher melting point than butter, which means that you'll likely end up with lighter, flakier biscuits (or cookies that spread less - not sure what kind of biscuits you mean). However, the upside with butter will always be flavor. Your biscuits won't taste like butter if you don't make them with butter.

What is the secret to an excellent biscuit? ›

Do not Overwork Biscuit Dough. Handle the dough as little as possible. Every time you touch, knead and fold, you are developing gluten. The more developed the gluten, the tougher the biscuit.

What is Australia's most famous biscuit? ›

The Tim Tam Original flavour was bought by a staggering over 2.8 million Aussie households, with Tim Tams being the top pick across 52 per cent of the country. The biscuit wasn't just popular amongst the everyday Aussie though.

What is the most popular cookie in Australia? ›

This is an ANZAC (Australian and New Zealand Army Corps) biscuit, the most popular cookie Down Under. People used to send these long-keeping treats to members of the army. History aside, this oatmeal coconut cookie belongs in your cookie jar too.

Which liquid makes the best biscuits? ›

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender.

Is buttermilk or milk better for biscuits? ›

Buttermilk can produce better results when baking biscuits than using regular milk or cream. Buttermilk is acidic and when it is combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, which causes the dough to rise and gives the biscuits a light and flaky texture.

Which fat makes the best biscuits? ›

In terms of flakiness, the best fat for making biscuits is probably lard, and vegetable shortening is the next best. In terms of flavor, however, butter is undoubtedly the best, with lard a close second.

Does Cracker Barrel use lard in their biscuits? ›

Yep! as a child, I worked at cracker barrel all the time, and I used to mix the lard into the biscuit mix.

Why are my homemade biscuits so dense? ›

When you cut in your fat, you leave it in small pea-sized lumps. Those lumps get coated in flour and melt during baking into layers. If your fats are too warm, the lumps will melt and form a hom*ogeneous dough, resulting in dense, leaden biscuits.

Can you add too much butter to biscuits? ›

in this case, it appears that the biscuit structure is just a lot more stable (structurally speaking) when there's less butter. When you get a lot of butter, you're kind of filling your biscuit with holes, which makes it unable to bear its own weight to rise very far.

What is the king of biscuit? ›

Pillai became known in India as the 'Biscuit King' or 'Biscuit Baron'. He took over Nabisco's other Asian subsidiaries. Pillai then established links with Boussois-Souchon-Neuvesel (BSN), the French food company, and by 1989 controlled six Asian companies worth over US$400 million.

What kind of flour do Southerners use for biscuits? ›

White Lily brand flour, especially the self-rising flour, is the gold standard among Southern cooks who make biscuits on a regular basis. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast.

What is the difference between American biscuits and Australian biscuits? ›

Want me to confuse you a little? American biscuits are different to Australian biscuits because they are more like Australian and British Scones. American Scones are also different again. Aussies refer to cookies and biscuits the same.

What is the Australian equivalent to American biscuits? ›

But what Americans call 'biscuits' are very similar to our scones (although they're often served as a savoury meal accompaniment with gravy).

What is the difference between a cookie and a biscuit in Australia? ›

While the word 'cookie' is being used more and more in Australia, there are some exceptions. Iconic recipes like Anzac biscuits, for example, should never be called cookies. The word cookie is usually reserved for describing a biscuit-like snack that is larger and softer than a traditional biscuit.

What is an Australian biscuit covered in chocolate? ›

Tim Tam is a brand of chocolate biscuit introduced by the Australian biscuit company Arnott's in 1964.

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