Friday, March 8, 2019


adapted from :
yields :    66 pieces (using 1/2 tsp. measurement)

Ingredients :

125  gm  unsalted butter,  softened
125  gm  potato starch
55  gm  cake flour
40  gm  Milo powder or Ovaltine/malt powder
30  gm  icing sugar
Pinch of salt

Method :

1.  Preheat oven to 170'C.
2.  Cream butter with mixer for about a minute.
3.  Sift icing sugar, salt and Milo powder together into butter.
4.  Use a spoon to get as much as the clumps through the sieve as possible.
5.  Discard the larger grains of Milo.
6.  Cream butter and icing mixture until light and fluffy.
7.  Sift cake flour and potato starch.
8.  With mixer on low, slowly add in the flour mixture.
9.  The dough should be soft and sticky, but you will be able to handle it.
10.  You may want to chill your dough to make it more pliable if you wish.  Roll the dough into 2-3 cm balls.
11.  Place them on baking sheet about an inch apart.
12.  Dip a fork in water (to prevent sticking), press it down on the cookie dough to make imprints and flatten dough.
13.  The cookie doesn't really spread when baking.  Bake for 15 minutes.
14.  Cool for 5 minutes before transferring to wire rack to cool completely.

NOTES :   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.

No comments:

Post a Comment