Wednesday, April 23, 2008

Milo Doggie Cookie

We used to add 1 teaspoon of milo to Bevis' bottle milk cos he didn't like the taste of the plain milk powder. Recently he seemed to have outgrown it and have stopped asking for milo milk... So now I am stuck with big tin of milo! J and I are ardent coffee lover...hey milo are for kids lah!

Now I am left to figure out how to finish up the balance milo :-) As i google, I find several post of the milo doogie cookie. This recipe was first published in the papers. After that almost every baker baked their versions!

This is an interesting cookie, I mean, it's not like choc chip cookie which you can get off the supermarket (and probably at a cheaper price) right? Being a mummy who is always thinking of how to entice her little boy to EAT and EAT, I decided to have a go!

This no-egg cookie has suitable for vegetarian. Also no sugar but I find it a little to bland. 25-50g of icing sugar will make it perfect! Apart from that, the cookie is really aromatic and rich with the milo favour.

The shaping actually took longer than I expected - it has to be shaped perfectly round, pick up the tiny choc rice to make its eye, a white choc ship to make its mouth and a pair of ears with the koko krunch! The ears a little tricky cos you need to push it into the dough to make it stick. Otherwise it will fall off during the baking process.

It's a bit of hard work but as they say, worth every effort when you see the sparkles in your child's eyes!

Verdict : Bevis brought the cookie and was finish up in 20 minutes cos all his friend wanted to share!



200g top or cake flour (I use AP flour)
25g corn flour
25g milk powder
80g milo (or horlicks)
180g unsalted butter, at room temperature
25g icing sugar (optional, but I added cos it tasted very flat without sugar. 25g is not very sweet anyway)

Some chocolate chips, chocolate rice and koko crunch for decoration.

1. Preheat oven to 140°C. Grease the baking tray.
2. Sieve flour and milk powder.
3. Cream butter and milo for ~3 minutes on low speed. Do not overbeat.
4. Add flour mixture and beat for about 1 min to form dough.
5. Divide dough into 10g each and shape in to doggie etc.
6. Bake for 25 min. May need +/-5min depending on oven. (my oven took 10 min more)
7. Let cool for 10 minutes in the pan then remove and allow to cool completely.

Baker’s note:
With sugar added, the dough spread quite alot during bake. So when shaping, make the dough taller so that it will look ok after baking.

No comments: