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Milo Anzac Biscuits

By Katherine OwenDecember 9, 2024

An Aussie Classic with a twist🦘🐨:

It’s cookie season—Christmas is just around the corner, and there’s nothing better than filling your kitchen with the smell of freshly baked treats. These buttery, crunchy, oat-filled delights are a national treasure. When I was living in Australia, I discovered Anzac Biscuits, and they quickly became a favorite.

To make them even better, I added Milo, that iconic Aussie chocolate malt powder, for a rich and chocolatey twist.

Recipe Information

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 20-25 biscuits

Ingredients

Dry Ingredients:
140 g (1 cup plus 2 Tbsp.) all-purpose flour (use half wholemeal for extra nuttiness, if desired)
100 g (1 cup) old-fashioned rolled oats
80 g (1 cup) unsweetened shredded coconut
50 g (¼ cup) dark brown sugar
50 g (¼ cup) white granulated sugar
¾ cup Milo powder (for a bold, chocolatey flavor)
½ Tbsp. cocoa powder (for a subtle chocolate boost)
½ tsp. kosher salt
1 tsp. baking soda
Wet Ingredients:
125 g (9 Tbsp.) melted butter
50 g (2½ Tbsp.) golden syrup
2 Tbsp. boiling water
Optional Add-ins:
¾ cup white chocolate chips or dark chocolate chips (optional, for extra sweetness or richness)

Instructions

Preheat the oven to 160°C (325°F) and line two baking sheets with parchment paper.
In a large bowl, combine the flour, oats, coconut, sugars, Milo powder, cocoa powder (if using), and salt. Mix well.
In a small saucepan, melt the butter and golden syrup over low heat. Once melted, remove from heat.
Dissolve the baking soda in the boiling water, then add this to the butter mixture. Watch it froth up—it’s part of the magic!
Pour the wet mixture into the dry ingredients. Mix thoroughly until everything is combined. If using chocolate chips, fold them in at this stage.
Roll tablespoons of the mixture into balls and place them on the prepared baking sheets, leaving space for spreading. Flatten slightly with your fingers or the back of a spoon.
Bake for 12–15 minutes, or until golden but still slightly soft in the center.
Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Serving Tip

These biscuits are perfectly balanced with a crunchy yet chewy texture, mild sweetness, and rich Milo flavor. Perfect paired with a hot cup of milo!

Chef’s Notes:

For a deeper malt flavor, increase the Milo powder slightly and reduce the sugar.
Using half wholemeal flour adds a nuttier, heartier bite without compromising texture.
Keep an eye on the bake time—slightly underbaking gives a chewier center, while longer baking results in crispier biscuits.
Store in an airtight container for up to a week, or freeze dough balls for easy baking anytime.