Saturday, August 23, 2008

Layered Milo Cookies


200 gm. butter
120 gm. icing sugar
1/8 tsp. salt
2 egg yolks
1/2 tsp. vanilla essence
300 gm. Plain flour
50 gm. corn flour
50 gm. Nestum cereals - crushed
2 Tbsp. Milo
1 tsp. Chocolate emulco


(1) Cream butter and icing sugar till creamy. Add in vanilla essence and egg and mix till creamy.
(2) Fold in flour, cornflour and nestum cereals and combine into a dough.
(3) Divide dough into 2 portions. Add milo and chocolate emulco to 1 part and another part leave it plain.
(4) Divide each portion again into another 2 portions making a total of 4 portions.
(5) Roll each dough into a rectangular sheet and stack them on top of one another.
(6) Chill dough in the fridge till it hardens.
(7) Cut into rectangular shape or use a cookie cutter to cut it out and arrange them on a baking tray.
(8) Brush cookies with beaten egg and top it with a Love shaped candy. Bake at 150C for about 20 mins or till crispy.
(9) Cool cookies before storing into cookie containers.


Stephanie said...

I was wondering if you could post this receipe for the Milo Cookies. Whenever I look at the things you bake, it actually makes me miss Singapore and that's rare to come by since I've been living in the States since I was a child. Thanks.

moralle said...

Hi, was wondering if u can share the receipe for the milo cookies

Audrey Teo said...

qscstfthi aunty,

Your Thank you for all your lovely pictures and recipes, I am one who had benefited a lot from you. How
can I repay your kindness and generousity.
Can you email your shop address
to me, and this Milo cookies recipes.
My Email address is at
Thank You Very Very Much
Audrey D. Teo

Aunty Yochana said...

Hi Audrey,

No shop...I'm just a Home Baker.


Yen Chin said...

Hi! These look wonderful! Can you e-mail the recipe to me:

Anonymous said...

Aunty YOchana,

I love your cakes, have asked for some of your recipes and have never received any.

Do you actually send when we request?

Thank you anyway. I am just disappointed cos I want to learn from you.

Ek Wei said...

Hi Auntie Yochana. . ^^

This is my first time ever commenting to someone. . And i am sorry if i am rude. .

I was wondering can we leave out the chocolate emulco? I read that this paste was just to give it a darker colour is it?
And, for the crushed nestum cereals, is it just crushed or is it blended finely?

Thanks for the recipe and this is such an awesome blog. . =D

Ek Wei

Anonymous said...

Dear Aunty

I just wanted to thank you for your generosity in publishing your lovely recipes in your blog. As a Malaysian who have lived in a western country for 25 years, your recipes and photos have inspired me to create some asian baked goods for my family to enjoy, especially introducing asian cakes/kuehs/cookies to my child so he doesn't grow up a 'gwai-lo'. Regards, Doris, Australia.

Aunty Yochana said...

Hi Doris,

So your 'gwai-lo' son likes our Asian food? Have fun showing him....


Aunty Yochana said...

Hi Ek Wei,

Don't worry. you're not rude at all.

Yes the chocolate emulco is just to give the colour, so you can omit it.

Cereals, crush or no crush, doesn't make much difference. I didn't crush it. I like the coarse texture. If you like it fine, then crush it. It's your preference.


cindy said...

hi aunty,
I've some questions to ask..I tried making the mixture just now. when I was about to put in the cereals then i realised I do not have any cereals at home so I left the dough alone then went to buy the cereals.
1)does it affect the texture of the dough?
2)what is the thickness of the dough?when I rolled the first layer, it sort of stick to the paper and it's hard to remove.when I tried to remove, it breaks..:( so what I did was I just rolled the first layer and put the dough on top of it and roll again..
3)could you teach me how to roll it perfectly?
4)now it's in my long do i keep it in the fridge?


Aunty Yochana said...

Hi cindy,

leaving in the fridge is good.

Just roll it between 2 sheets of plastic paper and top up layer by layer.