Milo Cookies For My Friend

The weeks roll by so fast it’s sometimes hard to keep track of what actually happened in the last week.

I have to look through my photos to jog my memory.

Of course Monday was full of excitement with the #libspill and my first ever game of Quiddich. Our crew played one of our neighbouring crews in the first of three friendly matches and we tied. There were a few broken brooms and a few minor broom crashes but we had a great time. We learnt that having substitute players (which we didn’t have) is kind of key as we were all rather buggered even after just five minutes of playing.

This week we also had a lovely dinner with some friends followed by a few rounds of cards. Its something we try to do as often as possible and we’ve crammed a few in lately as two of our number are going away for six months.

I finally started my herb garden. I got rosemary, basil and strawberries to start with and yesterday picked up some mint from my parents place. I also want to get some lavender but I want to get a nice edible variety. If all goes well with these I’m also hoping to expand into having some tomatoes and maybe some chillies too.

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I’ve been testing out some future recipes and changing up some old ones. Despite the increase in cooking I’m also working on keeping my kitchen tidy. It’s going well so far but we’ll so how long I can keep it up.

Todays recipe was a request from a friend of mine. We’ll call him MB. We met MB on a food and wine tour when we were all at a national Rover camp in WA. Though we actually live in the same state we had somehow not met before. Fast forward a few years and we try and catch up whenever we are in the same part of the state. Earlier this year we were talking about my blog and MB asked me to make a recipe for Milo cookies. So after much experimenting this is what I came up with. I then discovered that if you spoon Milo straight onto a baking tray (lined with baking paper) and bake for a few minutes they will make cookies themselves. I suggest you give both ways a go as they both have their benefits.

Milo Cookies

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Oven:

180C

Ingredients:

125g Butter (softened)

1/2 cup sugar

2 tsp Vanilla essence

1 1/2 cups Plain flour

Milo

How To:

With an electric mixer cream butter and sugar then add vanilla.

Slowly mix in flour until dough has formed.

Form tablespoons of dough into balls and place on a baking paper lined tray.

Use the bottom of your tablespoon to press flat the balls and make a well in the centre.

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Bake cookies for 10 mins then remove from oven and spoon 1tsp of milo into the well in each cookie.

Return to oven and bake a further 5 mins.

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Remove from oven and cool on rack.

TIP: for best heat distribution off set each row of cookies (like pictured) don’t just put them in straight rows.

Please note: I used Wholemeal flour and brown sugar this time so they came out more brown than usual. If you’re using white flour and white sugar the cookies will be paler than mine (they taste just as good though).

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