Pan-banging Milo Cookies

For those who don't know what Milo is... you're missing out

Milo – drinking chocolate that changes your life.

I believe this magical powder actually originated in Australia, New South Wales – despite it being a hit in Asia. Fun fact – I lived in Singapore for 10 years, and this is where I was introduced to Milo.

Since moving to the UK, I've not heard many people rave/talk about Milo, or drink it. It's about time I introduced this delicious powder to all you UK peeps and opened your eyes to a whole new world of chocolate.

Now Milo is traditionally a powder which you mix with hot/cold milk, condensed milk, or hot water to create a chocolate-y drink. However, of course, I've changed the game and created COOKIES out of them.

Not just ordinary cookies, PAN-BANGING cookies. Now some of you have asked what 'pan-banging' is. It's literally in the name. Banging your pan to create those ripple effects on the edges of your cookies. You don't need to use this method to create these cookies, but I've written instructions below on how to effectively 'pan-bang' your cookies in case you felt like experimenting.

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Makes 10 cookies

INGREDIENTS

1/2 cup Milo

1 cup plain flour

125g unsalted butter, at room temperature

1/2 cup caster sugar

1/2 cup light brown sugar

1 egg

1 tsp vanilla

1 tsp baking powder

METHOD

1. Preheat the oven to 175ºC fan, and prep 2 baking trays with greaseproof paper.

2. In a large bowl, whisk together flour and Milo. Then add in baking powder and whisk until everything is well combined.

3. In a separate bowl with an electric mixer or manual whisk, whip the butter until soft and smooth and pale in colour.

4. Add in caster sugar and brown sugar. Continue whisking until well combined. Scrape sides of the bowl when need be.

5. Add in vanilla and the egg and whisk everything together until a smooth batter forms.

6. Pour the wet batter into the dry and mix everything together using a spatula or wooden spoon.

7. Spoon batter onto the baking tray (I'd say a heaped tablespoon per cookie). Bake for 11 minutes. (If you want to pan-bang, see instructions below)

8. While cookies are fresh out of the oven and hot, sprinkle a little more Milo powder on top of the cookies.

9. Allow the cookies to cool completely before moving, eating or transferring them – they will be extremely soft and gooey when hot!

HOW TO PAN BANG

1. In this case, the cookies are set to bake for a total of 11 minutes. Once placing your cookies into the oven, prep a surface in the kitchen with a tea towel (this is where you're going to bang the pan).

2. Once the timer reaches 4 minutes, take the tray of cookies out and bang them on your prepped kitchen surface reasonably hard. You want to do this about 8-10 times. You'll see the outer of the cookie disperse a little. Once you do this, place them back into the oven.

3. Once the timer then reaches around 3 minutes, take the cookies out again and pan-bang them just like you did the first time (8-10 times). Place back into the oven and repeat two more times for the last two minutes of baking time.

4. Once the timer goes off, take the cookies out and allow them to cool completely before moving/transferring.