I made Milo brownies a few weeks ago for Mrs Reno and the rest of the tin of Milo was hanging about doing nothing. I can't have Milo and so it was serendipity when NotQuiteNigella's Lorraine posted this recipe. I made a batch that very same day and took them to the doctors and nurses at The Vet, and also to the lovely chemist who has been checking my injured finger every second day. Phew, that was a lot of information!
I find that if I leave Milo, or coffee or some other powdered drink, too long in the cupboard, it goes rock hard and is spoiled. If you don't have Milo you can use cocoa, drinking chocolate, Ovaltine, or maybe Quik. Lorraine calls for milk and dark chocolate to be melted together, and I did this, but you can buy Cadbury Dark Milk chocolate in a bar now. That would save some melting, cooling and chopping time.
I followed the recipe faithfully and I was very pleased with the way the biscuits turned out. I used a 20ml tablespoon to measure out the dough and I made 28 biscuits. I think these would keep quite well in an airtight container for about a week.
Super Chunky Milo Choc Chip Biscuits/Cookies makes about 28
- 125g dark chocolate
- 125g milk chocolate
- 1 1/2 cups plain flour
- 4 teaspoons of baking powder
- 1/2 cup brown sugar
- 1/2 cup Milo
- pinch of salt
- 150g butter, melted and cooled
- 1 egg
- 1 tspn vanilla extract
- extra 2-40ml milk in case the mixture is too dry
At least an hour before you want to start baking the actual biscuits, break the chocolate into chunks and melt in the microwave for 1 minute and then stir well. Melt in 20 second increments, stirring well. It only took 1 minute 40 seconds, and you should still have a few small lumps of chocolate and stir those into submission.
Spread onto some baking paper on a tray and leave to cool and set. I put mine in the freezer because I am impatient. Once cold, chop the chocolate into chunks and set aside.
Preheat the oven to 160*C and line two trays with baking paper.
Put the dry ingredients: flour, baking powder, sugar, Milo and salt, into a bowl and whisk together.
In another bowl or jug mix the melted and cooled butter, egg and vanilla extract. Also whisk this together.
Make a well in the centre of the dry ingredients and pour in the wet. Mix together and a dough will form. If the dough is too dry, and mine was, add the extra milk until the dough comes together. It needs to be not too dry and not too sticky.
Finally, mix in the chocolate chunks and the dough is ready to go.
Use a tablespoon to measure out the dough and then roll into balls and press flat on the tray. I did find these spread a little I fitted 12 on a tray. Bake for 12 minutes, I turned and swapped the tray half way through. Allow to cool slightly on the tray or they will break apart. When they are set, move them to a cooling rack.
MrsDrWho has not tasted these, but I made some chunky chocolate brownies and she said they were best when the chocolate was cold and hard and you could taste the chunks. However, you might like the chocolate to be warm and oozy: these biscuits do double duty.