Ingredients

• 125 g butter
• 1 cup caster sugar
• 1 1/2 cups self-raising flour, sifted
• 3/4 cup Milo
• 1 egg, beaten
• (Optional) 100g white chocolate bits

Directions

1. Cream butter and sugar together.
2. Add egg and the Milo, then the flour.
3. (Optional) Back-mix the white chocolate bits into the dough.
4. Wrap dough in cling wrap and chill it in the fridge for 30–60 minutes. This prevents the cookies from spreading too much during baking.
5. Roll into balls and flatten slightly with back of fork before baking. Biscuits will spread quite a lot so ensure space between each or make smaller ones. Place on trays lined with baking paper.
6. Bake at 180C for 15 minutes.