I should have said 'Milo', because I am using my own mix, as the real Milo contains of malt, which is gluten. I use carob powder and coconut cream powder to substitute Milo drinking powder to these biscuits.
You can use Nestle Milo drinking chocolate if you like.
Gluten-Free Milo Chocolate Chunk Biscuits
by Arfi Binsted
Actually, I made two versions of these biscuits. One batch is gluten-free for my kids and the other batch is gluten tolerance for the builders who are going to come to assemble my new kitchen cabinet this coming weekday. So, they are slightly different in flavour, but it is only because of the use of coconut powder in gluten-free version. They taste much more tropical but crispy all the same. If you are going to make gluten version, you'd better use self-raising flour.
180g dairy-free margarine
2 Tbs caster sugar (add more if you like sweet biscuits)
1 tsp vanilla essence
1 1/2 Cup Gluten-Free flour (a mixture of rice flour, potato starch, and cornflour)
'Milo' powder: 1/4 cup carob powder + 1/2 cup coconut cream powder + 2 Tbs natural cocoa powder (use Milo drinking powder if you are gluten tolerance)
1/4 cup ground almond
1 tsp baking soda
2 Tbs warm water
50g dark chocolate, chopped
50g white chocolate, chopped
Preheat the oven to 175C. Line baking trays with baking paper.
Beat margarine and caster sugar together until light, add in vanilla essence. Mix 'Milo' (or Milo drinking powder if you're using) with flour, sift it with baking soda into the margarine mixture. Add in ground almond. Mix lightly. Add in chopped chocolates. Mix well.
Roll into balls, flatten slightly, and bake until cooked through, around 12 (if you want soft version) - 15 (if you want crispy version) minutes. Makes 26 medium biscuits.