Melt-in-mouth Milo German Cookies – Delishar

Its been sometime since I last made something with Milo (Malted chocolate drink). Since Chinese New Year is just around the corner, I wanted to bake some melt in the mouth cookies. Last week, my mum, aunts, and I had a little pineapple tarts making party. The tarts turned out really well and they literally melt in the mouth. I’m salivating just thinking about it!! Excuse me while I run to the kitchen to pop a couple in my mouth…

Back. 😀 After a long (and busy) week at work, I needed to de-stress, so I looked through my ‘baking shelf’ and found that I have all the ingredients I needed to make German Cookies. I was also thinking to myself… wouldn’t it be really neat if I have bite size Milo cookies that melts in my mouth?! Then came this recipe, which I’m extremely please to share with all of you! 🙂 Hope you’ll like it as much as I did!

Ps. If you do not live in Asia or Aussie, I’m sure you can get Milo from Asian supermarket or substitute with malt powder.

Preheat oven to 170C
Cream butter with mixer for about a min.
Sift icing sugar and Milo powder together into butter.
Use a spoon to get as much as the clumps through the sieve as possible.
Discard the larger grains of Milo.

Cream butter & icing mixture until light and fluffy.
Sift cake flour & potato starch together.
With mixer on low, slowly add in the flour mixture.

The dough should be soft & sticky, but you will be able to handle it.
You may want to chill your dough to make it more pliable if you wish.

Roll the dough into 2-3 cm balls.
Place them on baking sheet about an inch apart.

Dip a fork in water (to prevent sticking), press it down on the cookie dough to make imprints and flatten dough.
The cookie doesn’t really spread when baking.

Bake for 15 mins.
Cool for 5 mins before transferring to wire rack to cool completely.
Serve with a cup of milk, ice-Milo, or hot Milo.

Melt-in-mouth Milo German Cookies

Delishar

Makes about 60 cookies

  • 125 g unsalted butter softened
  • 125 g potato starch
  • 55 g cake flour
  • 40 g Milo powder or Ovaltine/malt powder
  • 30 g icing sugar
  • Pinch of fine salt
  • Preheat oven to 170C

  • Cream butter with mixer for about a min.

  • Sift icing sugar, salt, and Milo powder together into butter.

  • Use a spoon to get as much as the clumps through the sieve as possible.

  • Discard the larger grains of Milo.

  • Cream butter & icing mixture until light and fluffy.

  • Sift cake flour & potato starch together.

  • With mixer on low, slowly add in the flour mixture.

  • The dough should be soft & sticky, but you will be able to handle it.

  • You may want to chill your dough to make it more pliable if you wish.

  • Roll the dough into 2-3 cm balls.

  • Place them on baking sheet about an inch apart.

  • Dip a fork in water (to prevent sticking), press it down on the cookie dough to make imprints and flatten dough.

  • The cookie doesn’t really spread when baking.

  • Bake for 15 mins.

  • Cool for 5 mins before transferring to wire rack to cool completely.

For a stronger Milo taste, add more Milo powder. I highly suggest to lessen the amount of flour in proportion to the additional Milo powder added if it’s quite substantial. Texture of final product changes when the dough is too dry (ie cookie looses the melt in mouth effect and just becomes bite size crumble cookies). If you find the dough too soft to handle, the butter may have softened too much/melted in the sweltering tropical heat. Try chilling the dough for an hour before rolling it.

I am submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by me, Victoria Bakes!

 

 

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Melt-in-mouth Chocolate German Cookies with Peanut Butter Chip – Delishar

Peanut butter cup in the form of a cookie that literally just dissolve in your mouth! I wanted to clear the little bit of peanut butter chips I have in the fridge and was curious if using Top Flour will give me an even more delicate cookie, since it’s often used as an ingredient for melt-in-mouth pastries and tarts. From what I understand, top flour has an even finer consistency than cake flour. If you have neither, you can also use plain flour. Perhaps it may not be as ‘melty’… Try processing the flour in a food processor for a couple of minutes. There is no need to add salt as the peanut butter chips gives the salty balance that the cookie needs.

Ingredients (makes about 60 cookies)

  • 125g unsalted butter, softened (I used SCS)
  • 40g icing sugar, sieved
  • 65g top flour
  • 125g potato starch
  • 2 tbsp unsweetened cocoa powder (Please try to use a good Dutch processed one)
  • 1/8 cup Reese’s peanut butter chips

Preheat oven to 170C.

Sieve top flour, potato starch, and cocoa powder together.

Using an electric mixer, cream icing sugar and butter together until light and fluffy.

Slowly add in flour mixture.

Mix until combined.

Roll dough into 2-3 cm balls and place on baking sheet lined with baking paper.

Dip fork into water to prevent sticking, and using the fork, press down cookie till about 1/4 inch thick.

Top each cookie dough with a peanut butter chip.

Bake for 15 mins on 170C.

Let cool for 5 mins before transferring to baking rack to cool completely before storing.

Bon appetit!!

I will be submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by me, Victoria Bakes
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