Sunday, 13 November 2011

"My Mom Says Milo Is The Best"

When I saw a box of Milo cereal in the pantry I knew I just had to bake these Milo Doggie Cookies, adapted from Happy Home Baking, for the kids at church. As some kids have nut allergies I really try to bake nut-free recipes during big occasions or events such school parties, birthday parties, and church outings.  
I don't think Australia sells Koko Crunch but our Milo Duo and Milo Cereal is just the same. Unfortunately I didn't have the chance to buy any chocolate sprinkles but I used whatever baking decoratives we had in the pantry. I think the doggie above looks the cutest-all chocolate chips!
The large choc chip eyes in comparison to the tiny nose makes the doggies look a tad strange don't you think? 

Nevertheless these Milo doggies were a hit. Crunchy, chocolatey, full of Milo-flavour and finished within the hour.

Milo Doggie Cookies
Makes about 48

180 grams butter, at room temperature
80 grams Milo
200 grams cake flour (I used self-raising cake flour)
25 grams corn flour
25 grams milk powder ( I used more Milo powder)
100 grams of choc chips
some Milo cereal
some chocolate sprinkles


  1. Preheat 140 degress Celsius. Line two baking trays.
  2. Sift cake flour, corn flour, and milk powder (Milo).
  3. Cream Milo and butter together for about 2-3 minutes at low speed.
  4. Pour in cake flour mixture and beat for 1 minute until it forms a dough.
  5. Divide dough into 10 grams each.
  6. Insert two Milo cereals for ears into the small round dough, and add a choc chip for the nose and 2 sprinkles for the eyes.
  7. Bake for about 25 minutes. Leave it to cool and put in airtight container.


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