Easy Milo Biscuits (Dairy Free)

Easy milo biscuits with soft, chewy centres and that classic malted flavour. An Aussie favourite recipe made dairy free!

Course Morning Tea

Cuisine Australian

Prep Time 10

Cook Time 15

Chilling Time 15

Total Time 40

Servings biscuits

Calories 223kcal

Author Sally

Preheat the oven to 180°C and line 2 baking trays with baking paper.
In a large bowl combine dairy free butter and sugars using a stand mixer with the paddle attachment fitted or an electric hand mixer. Once creamy add in the egg and continue to beat. Add in the flour, baking powder and continue to mix until a dough forms. Finally mix through the Milo until combined.
Use a cookie scoop or tablespoon to scoop out balls of dough and place on the lined baking tray about 2 inches apart. The dough will be quite sticky. Place the tray in the fridge for 15 minutes to allow the dough to firm up.
Remove the tray from the fridge. The dough will now be easier to handle so you can roll them between your hands to form balls. Press each dough ball down slightly and place the trays in the oven to bake for 15 minutes. The cookies will still be soft when you remove them from the oven, but the edges should be golden. Allow cookies to cool on the tray for 5-10 minutes to firm up before transferring to a wire rack to cool completely.

You can use regular Milo instead if you don’t need these biscuits to be dairy free. If you can’t find Milo, you can use Ovaltine as a substitute.