Sunday, July 03, 2016

Milo biccies

It may have been just a tad ambitious ... trying a new-ish recipe in an as yet untested oven! My Kiwi friend Bernice recently mentioned that she makes a variant of Afghan biscuits using Milo cereal. Sounded sort of yummy so I gave it a go. The oven at our new place dates back to the 1970s:

Not just a baroness, but a baroness deluxe!

There were multiple types of Milo cereal at the supermarket. We chose this one:

The oven worked OK! It takes longer to heat up than the much-younger one at our previous place, but the biscuits were fine. Here's the recipe. Next time I might double the amount of cereal. It made the biscuits wonderfully crunchy.

200 g (7 oz) butter
50 g (2 oz) sugar
175 g (6 oz) flour
25 g (1 oz) cocoa powder
50 g (2 oz) Milo cereal

Soften butter. Add sugar and beat to a cream. Add flour and cocoa. Lastly, mix cereal in. Put spoonfuls on a greased oven tray and bake about 15 minutes at 180 degrees C (350 degrees F).

Just like a chocolate milkshake ... only crunchy ...

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