Milo Biscuits on Anzac Day

Australia today is celebrating the 97th anniversary of the first landing of troops from Australia and New Zealand on the Gallipoli Peninsula, Turkey, in World War I on April 25, 1915. ANZAC (Australian and New Zealand Army Corps) Day as it is known, dawn services commemorating all who served and died in all wars, conflicts, and peacekeeping operations were held this morning. “Lest we forget” , the wearing of small sprigs of rosemary in the coat lapel, pinned to the breast or held in place by medals is a symbol of remembrance. Another thing associated with Anzac Day is Anzac biscuit. Apparently, these traditional Australian biscuits, made of flour, rolled oats and coconut, were sent overseas during World War I because they keep long and provide nutrients. Originally, they were called “soldier biscuits” but later changed to Anzac biscuits after the Gallipoli  war.

I didn’t make Anzac biscuits as I intend to just buy them from shops where a portion of the sale goes to Anzac-related organisations. Instead, I made some Milo biscuits. I have never heard of these biscuits before until a month ago when a chef friend gave her recipe for me to try. Apparently, these biscuits are very popular at school fair food sale and that as a girl, these were treats enjoyed by her family. Of course, licking the bowl, she said was much anticipated as these chewy chocolate-toffee flavoured biscuits are really tasty good.


My son and I had a couple each even before they have cooled down. They were that good!  They are nice plain or iced.Can’t get enough of Milo? Dust some on top of the icing.Ingredients

  • 185g butter, softened
  • 3/4 cup brown sugar
  • 1 egg, lightly beaten
  • 1 cup Milo
  • 1/4 cup water
  • 1/4 cup self-raising flour,sifted
  • 1 1/2 cups plain flour,sifted

For icing:

  • 2 tsp melted butter
  • 1 cup icing sugar
  • 3 tsp milk


1.   Beat butter and sugar in a bowl until fluffy. Add the egg.

2.   Stir in Milo, water and flours. Mix well to combine.3.  Pipe batter onto trays or just drop a tablespoonful on paper lined baking trays. Ensure there is enough space between balls as they spread a bit.4.   Bake at preheated 170C degrees oven for 20 minutes. Cool in rack.Yes, that was me who had a taste of the biscuit while waiting for them to cool.

For the icing, combine all ingredients then put on cooled biscuits.

Either way, these biscuits are winners. Enjoy them for morning or afternoon tea with a mug of … guess what … Milo chocolate drink. 🙂

This entry was published on April 25, 2012 at 9:05 am. It’s filed under baking, Cookies, cooking, family bonding, food, recipes, Sweet treats and tagged , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

4 thoughts on “Milo Biscuits on Anzac Day

  1. Pingback: Anzac Breakfast Bars | Heike Herrling

  2. Those look delish but what is MIlo?

    • Razel Rull-Navarro on said:

      Thanks! And oh …I should have followed my instincts to post a photo or article about Milo. It is a chocolate and malt powder which is when mixed with hot or cold water/milk, makes a really delicious drink 🙂 A Nestle product but originally developed in Sydney in the early 1930’s

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